Preparation time 15 minutes, cooking time 25 minutes - SERVES 4 PEOPLE

2 Tbsp of coconut oil
1 cauliflower, cut up into florets, include the stem and the tender leaves as well
2 yams or sweet potatoes, peeled and cut into ¼ inch rounds
1 Red onion, peeled and sliced
2 bell peppers, washed and cut into chunks
2 large carrots, peeled, washed and cut into rounds
1 pouch of Curry Love Red Thai Curry Sauce
½ cup of vegetable broth
1 bunch of cilantro or basil
¼ cup of cashews toasted


  1. Preheat oven to 350°F.
  2. Arrange all vegetables onto a non-stick roasting pan along with the coconut oil and put into the oven.
  3. Roast until vegetables are done, about 15 to 20 minutes, turning once or twice. 
  4. Take out of the oven and transfer the vegetables into a pot and add the broth and the Red Thai Curry, simmer for 5 minutes and serve with the cilantro or basil and nuts sprinkled on top.