Roasted Vegetable Curry

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 10 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1 g
• Kalorie: 378.8 kcal
• Tłuszcz Całkowity: 22.8 g
• Tłuszcz Nasycony: 18.4 g
• Tłuszcz Nienasycony: 2.6 g
• Sód: 855.4 mg
• Węglowodany Całkowite: 41.3 g
• Błonnik Pokarmowy: 9.8 g
• Cukry Całkowite: 10.2 g
• Białko: 10 g