Roasted Vegetable Curry

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 1 hour 10 minutes

Ingredienti

1 yellow onion (chopped)

2 cloves garlic (minced)

½ inch ginger (diced)

400 ml canned chickpeas (1 can, drained and rinsed)

1 sweet potato (small, chopped)

1 red bell pepper (chopped)

1 cup cauliflower florets (chopped)

1 tsp cumin

1 tsp turmeric

2 tbsp curry powder (mild or hot)

1 tbsp soy sauce (tamari if GF)

400 ml coconut milk (1 can)

1½ cups crushed canned tomatoes

1 cup vegetable broth

1 lime (juiced)

fresh cilantro (to garnish)

Istruzioni

Preheat the oven to 400F.

Add all ingredients to a 9x13 casserole dish, apart from the lime and cilantro.

Mix until completely combined. Cover with a lid or foil, and bake for 1 hour, until the sweet potato is tender.

Drizzle with some coconut milk, and lime juice and garnish with fresh cilantro. Serve over rice, if desired.

Nutrizione

• Dimensione della Porzione: 1 g
• Calorie: 378.8 kcal
• Grassi Totali: 22.8 g
• Grassi Saturi: 18.4 g
• Grassi Insaturi: 2.6 g
• Sodio: 855.4 mg
• Carboidrati Totali: 41.3 g
• Fibra Alimentare: 9.8 g
• Zuccheri Totali: 10.2 g
• Proteine: 10 g