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  • Writer's pictureAstara E. Edmonds

Roasted Coconut Curry Vegetables

Updated: Apr 7, 2020

Coconut oil works well in high heat and gives these veggies a golden crispiness. Increase amounts of veggies for more servings.

Makes 2-3 Servings

2 carrots, peeled and diced

1 large sweet potato, peeled and diced

2 potatoes peeled and diced

1 c. broccoli florets1 c. cauliflower florets

1 whole garlic bulb, divided into cloves, peeled

1 small onion or leek, sliced

1/3 c. plus 3 Tbsp. coconut oil, melted

2 tsp. sweet curry

1 tsp. sea salt

Preheat oven to 400 F.

Place all the peeled and diced vegetables including garlic and onion into a large bowl.

In a separate small bowl, mix 1/3 c. coconut oil, curry and salt together until blended.

Drizzle the curry mixture over the vegetables and toss until coated.

Spread all the vegetables on a baking sheet or large shallow casserole dish.

Drizzle the remaining 3 Tbsp. coconut oil over the vegetables.

Bake 30-40 min., turning vegetables a couple times while baking.

Veggies are ready when tender and golden.

Tip: Try adding a small butternut squash, peeled and cubed. Add hot curry for additional heat.If coconut oil has solidified, put the jar in a pan of hot water to melt.

From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.

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