VEGETABLE CURRY WITH CASHEWS - VEGAN
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
- Preheat oven to 350°F.
- Arrange all vegetables onto a non-stick roasting pan along with the coconut oil and put into the oven.
- Roast until vegetables are done, about 15 to 20 minutes, turning once or twice.
- 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.