There aren’t many dishes that are more comforting then a warm, delicious curry. This dish is bound to be a crowd pleaser and best of all can be made in advance!
Serves
6
Ingredients
- 2 tbsp green curry paste
- 2 tins coconut milk or cream
- 1/4 broccoli
- 1/4 cauliflower
- 1/2 large zucchini
- 2 carrots
- 2 sweet potatoes or 1/4 butternut pumpkin
- Brown rice
- 1 lime
- 2 tbsp soy sauce
- Coriander and sesame seeds to serve (optional)
- 1 red onion
- 4 garlic cloves
- 2 tbsp coconut oil
- 3 kaffir lime leaves (optional)
Method
Pre heat oven to 180 degrees.
Prepare all vegetables by cutting into bite sized pieces. Place the sweet potato or pumpkin into a bowl and season with salt, pepper, oil, garlic powder and onion powder. Once covered, place in the oven for 30 minutes.
Add 1 tbsp of coconut oil to a pan and sauté onion and garlic until softened. Add in curry paste and cook for 2 minutes until fragrant.
Add the final tablespoon of coconut oil before adding in the vegetables to the pan. Adding 1/2 cup of water will help the vegetables soften. Cook for 5 minutes and then add in the coconut cream. Turn to a low heat while you cook the rice as per the packet directions.
Add the roast pumpkin to the curry and serve on top of fluffy brown rice.
Note
This dish tastes even better the the day – store in the fridge in an airtight container.
Pair with garlic potatoes for extra deliciousness!!
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Sparkling Eats 
looks delicious!