Oh no, not another veggie burger! Yep, it’s easy to get in a rut when it comes to planning and preparing dinner for your family. Eating the same types of food night-after-night can get boring and be the main cause for late night snacking. Yes, you heard me…”can cause late night snacking!” One way to avoid this dilemma is to step outside of your comfort zone and spice it up a bit. We have access to spices and recipes from around the world at our fingertips via Google, so go-ahead and search, search, search for a recipe that catches your eye. Check out your local markets and spice shops for blends that can be life-changing when it comes to enhancing the flavor profiles of your favorite recipes. Today I’m sharing my idea of Coconut Curry Roasted Vegetables served with Lotus Foods Forbidden Rice. A delicious stand-alone meal, or served as a hearty side, this Indian inspired dish was a big hit with my family. ENJOY!
Healing in the Kitchen:
- Curry is a blend of varying Indian spices, the most common being turmeric, coriander, fenugreek, mustard seed, cinnamon, ginger, and cardamom.
- Turmeric gives Indian food a golden color due to its yellow curcuminoids, notably curcumin. Curcumin is a powerful antioxidant and contains several anti-inflammatory compounds known to positively effect brain function, cardiovascular health, immune function, and arthritic pain.
- Turmeric is more readily absorbed by the body when eaten with a fat. (Good to know given we’ve added a can of coconut milk to our curry sauce)
Resources:
http://www.medicinehunter.com/turmeric-kitchen-rx
- 1 head cauliflower, cut into bite-size florets
- 1/2 yellow onion, roughly diced
- 1/2 kabocha squash (optional: butternut squash), peeled and cubed
- 1 large sweet potato, peeled and diced
- 3-4 whole cloves garlic, peeled
- 3 carrots, diced into large pieces
- 1 red bell pepper, cut into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon high-quality sea salt
- fresh cracked pepper
- 1 hand full fresh basil leaves for garnish
- 1/4 yellow onion
- 2 cloves garlic
- 1 can coconut milk
- 1 cup homemade or low-sodium vegetable broth
- 1/2 - 1 whole heirloom tomato
- 1 large steamed carrot (lightly steaming the carrot will soften it before adding to the blender)
- 1 tablespoon (or more if preferred) freshly grated ginger
- 1 teaspoon freshly grated turmeric
- 1 heaping tablespoon curry spice mix (I used Spicely Organic)
- 1/2 teaspoon high-quality sea salt
- Preheat oven to 400 degrees F.
- Lightly toss prepared vegetables (without basil leaves) in olive oil.
- Place veggies on a baking sheet in a single layer. Sprinkle lightly with sea salt and fresh cracked pepper.
- Roast 20-25 minutes, or until squash and sweet potato are fork tender.
- Remove from oven and place in large serving dish.
- Cut carrot into large pieces and lightly steam (about 2 minutes)
- Place all ingredients in a high-speed blender or food processor. Blend until curry sauce is creamy. Taste and adjust seasoning if needed.
- Pour sauce over roasted vegetables and serve over rice or quinoa.
- Option: I like adding baked tofu to this dish but it might also be nice with chickpeas or lentils.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.