Roasted Cauliflower Brussels Sprouts And Potato Curry Recipe

Ingredients

1 head cauliflower

1 pound brussels sprouts

1 pound baby new potatoes ( purple ones make the dish more colorful)

2 cloves garlic clove, minced

1/2 cup shallot onions

3 cups coconut milk, full fat

1 1/2 tablespoons curry powder

1 dash paprika

1 tablespoon lime juice

1 1/2 teaspoons honey or brown sugar

1 handful dried cranberries

preheat oven to 450 degrees Fahrenheit.

wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half

Scrub potatoes and cut them in half or quarters, depending on size.

Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.

spread vegetables on two parchment lined cookie sheets.

roast for 25 - 30 minutes until slightly crispy and brown at the edges.

heat 1 tablespoon canola oil in dutch oven or large saucepan.

add shallots and garlic and sauté till slightly browned. add curry powder and paprika.

Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.

add coconut milk. boil until thickened.

to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.

sprinkle with cranberries. add almonds or cashews if desired.

heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.

serve with rice or Naan.