Roasted Vegetable Curry

• porções: 4 servings
• tempo ativo: 10 minutes
• tempo total: 1 hour 10 minutes

Ingredientes

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)

Instruções

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.

Nutrição

• Tamanho da Porção: 1 g
• Calorias: 378.8 kcal
• Gordura Total: 22.8 g
• Gordura Saturada: 18.4 g
• Gordura Insaturada: 2.6 g
• Sódio: 855.4 mg
• Carboidrato Total: 41.3 g
• Fibra Dietética: 9.8 g
• Açúcares Totais: 10.2 g
• Proteína: 10 g