Preheat the oven to 450?.
Peel sweet potatoes (or yams) and cut them and the onions into 3/4 inch chunks. Cut cauliflower into bite-sized pieces and place cauliflower, yams, and onion into a large bowl. Add oil and salt and toss to coat. Spread vegetables in a single layer on a baking sheet and roast for 20 minutes, stirring once in the middle.
In a bowl, mix together ginger, curry powder, salt and coconut milk until smooth. Stir in tomatoes. (I usually use one 14 ounce can of diced tomatoes, drained.)
After vegetables are roasted, remove from oven, pour sauce over them, stir and return to the oven for 5 minutes.
Serve on top of rice. (Is wonderful with brown rice.)
I usually use the full head of cauliflower, because the cauliflower is the best part!
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4|
|Calories from Fat: 152 (71%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 39.6mg||1 %|
|Potassium 505.5mg||13 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 12.4g|
|Protein 3.3g||5 %|
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Calories per serving: 214
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