Astara 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.