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Roasted Vegetable Curry

4 servings

porties

10 minutes

actieve tijd

1 hour 10 minutes

totale tijd

Ingrediënten

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)

Instructies

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.

Voedingswaarde

Portiegrootte

1 g

Calorieën

378.8 kcal

Totale vet

22.8 g

Verzadigd vet

18.4 g

Onverzadigd vet

2.6 g

Transvet

-

Cholesterol

-

Natrium

855.4 mg

Totale koolhydraten

41.3 g

Voedingsvezels

9.8 g

Totale suikers

10.2 g

Eiwit

10 g

4 servings

porties

10 minutes

actieve tijd

1 hour 10 minutes

totale tijd
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