Roasted Vegetable Curry
Tom is on his way back from a snowmachine camping trip so I’ve prepared a dinner full of calories and vegetables- two things I imagine he is craving after days on the ice, drilling holes and catching fish. The curry sauce is adapted from a raw food cookbook called “Delightfully Raw” by Carmella Soleil (yes, I went through a raw food phase…). It is sooo rich, spicy and delicious. I think only a very powerful blender will work for this recipe (ie: Vitamix) as the sauce is so thick. Grinding the ingredients up requires a lot of time on low. (Sometimes the Vitamix overheats and has to take a break.)
To begin, chop assorted veggies (I used cauliflower, broccoli and leeks) and place on a parchment lined pan. Drizzle with melted coconut oil and douse liberally with salt, pepper and turmeric. Roast at 350 for 30 minutes, stirring occasionally. Make the curry sauce while the veggies are roasting.