You may also like
Categories:
cauliflower Brussels sprouts baby new potatoes garlic shallot onions coconut milk curry powder paprika lime juice honey handful
Viewed: 51 - Published at: 2 years agoIngredients
- 1 head cauliflower
- 1 pound brussels sprouts
- 1 pound baby new potatoes ( purple ones make the dish more colorful)
- 2 cloves garlic clove, minced
- 1/2 cup shallot onions
- 3 cups coconut milk, full fat
- 1 1/2 tablespoons curry powder
- 1 dash paprika
- 1 tablespoon lime juice
- 1 1/2 teaspoons honey or brown sugar
- 1 handful dried cranberries
Method
- preheat oven to 450 degrees Fahrenheit.
- wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
- Scrub potatoes and cut them in half or quarters, depending on size.
- Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
- spread vegetables on two parchment lined cookie sheets.
- roast for 25 - 30 minutes until slightly crispy and brown at the edges.
- heat 1 tablespoon canola oil in dutch oven or large saucepan.
- add shallots and garlic and saute till slightly browned. add curry powder and paprika.
- Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
- add coconut milk. boil until thickened.
- to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
- sprinkle with cranberries. add almonds or cashews if desired.
- heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
- serve with rice or Naan.
