Roasted Veggie Curry from The Juiciest Fruit

Make Roasted Veggie Curry From The Juiciest Fruit

It’s finally here, the fifth week of the challenge!  It’s been so great hearing from everyone how great they feel and look from the combo of yoga, FlowLIFT and new healthy recipes.  For her finale, Coree from The Juiciest Fruit whipped up the perfect plant-based meal for us.  It’s vegan and also carb-free.  We aren’t saying that we’re against meat and carbs, but we do feel light yet satiated when we meals like this one.  It’s a nice thing to remember that sometimes all it takes is an amazing sauce and a potpourri of one of nature’s greatest gifts: vegetables.

Ingredients

Vegetables

Chop your veggies into chunks that are all roughly the same size so they roast evenly.

• 1 large sweet potato, cubed
• 1/2 butternut squash, peeled and cubed
• 2 cups combo of broccoli, broccolini, caulifower and/ or romanesco roughly chopped
• 1.5 cups of sliced red cabbage
• 1 TBS coconut oil
• One TBS maple syrup
• 1 tsp curry powder
• 1/4 tsp sea salt
• 1/2 bunch of lacinato (dinosaur) kale

Curry

• 2 TBS coconut oil
• 2/3 cup shallot (chopped)
• 6 cloves garlic (minced)
• 5 TBS ginger (minced)
• 6 TBS red curry paste
• 2 14oz cans of coconut milk
• healthy pinch of salt
• 1/2 tsp turmeric
• 2 TBS maple syrup
• Two TBS of coconut aminos, Braggs, tamari or soy sauce
• 2 TBS lime juice (plus more to squeeze when serving)

For serving

• chopped cilantro
• lime wedges

First, preheat the oven to 375 degrees and line a baking sheet with parchment paper (however if you don’t have parchment paper veggies can go right onto sheet).

Secondly, add butternut squash and sweet potato to a bowl and toss with half of the olive oil, curry powder and maple syrup.  Finally, spread out evenly on pan and roast for 10 minutes.

Toss the rest of the veggies, oil, curry powder and maple syrup in the same bowl and add to same roasting pan for another 15 minutes. Rather than serving over rice, Coree served this deliciousness over kale.  So rather than cleaning the bowl, use the olive oil and spices to massage the kale.  Take the spine out of each leaf and tear it up into pieces. Massage the kale in the bowl until gently covered and set aside.

Make the sauce while the veggies roast.  Heat the coconut oil in a large skillet or pot over medium heat.  Add shallot, garlic and ginger.  Sauté for 3 minutes, stirring frequently.

Add the curry paste, cook and stir for 2 more minutes.  Throw in the coconut milk, salt, turmeric, maple syrup and aminos/tamari.  Stir it all together, turnt the heat up and bring it to a low boil.  Turn the heat down to low and simmer for 10 minutes, stirring occasionally to thicken the sauce.  Add the lime juice at the end.

Serve:

Place the kale in bowls and pile roasted veggies on top.  Their heat will make the kale even softer.  Ladle the sauce over the vegetables to your desire.  Top off with coconut yogurt, lime squeeze and chopped cilantro.