I made this a few nights ago, and I’d definitely make it again. I might add less curry powder, or maybe a different mix or brand, because I tasted a hint of bitterness and spiciness that seemed to overpower the lovely roasted veggies. Otherwise, how could you go wrong with coconut milk and roasted vegetables?
Shara and I went to Stitch on Saturday, and had a great time. The venue was a bit bigger this time, but still very crowded…it was difficult to get in there and look at the goods. I only bought a few hairpins and a necklace…I was a little disappointed at the range of crafts that were available. It seemed that everyone was into jewelry-making, screenprinting, or sewing. There weren’t many knit or crochet items, no hand-dyed yarns, very few softies. I think I’ve been reading so many blogs from around the country that I was a little disappointed not to find those crafts here in Austin. Maybe next year. I also think that now that I’ve become a bit more crafty, I’m hesitant to buy anything I could make myself.
After Stitch, we walked down to Cru, a wine bar in the Second Street District…it was fabulous. We had two wine flights and a cheese flight, which was perfect for a late evening snack. I’m not a huge wine drinker, and I don’t think I’ve ever actually finished a whole glass of wine, but every single wine we tasted was so scrumptious, I actually finished my flight. Top that off with bites of Manchego, Parmesan, and Stilton cheeses, thinly sliced sour apples, sweet grapes, fresh bread and toasted almonds, and it was a perfect end to the evening.
Curry on, curry on. (Oh, how I miss Project Runway!)
Roasted Vegetable Curry
- 1 large or 2 small sweet potatoes
- 1 onion
- 1 small head of cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 teaspoons minced fresh ginger
- 2 tablespoons curry powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup diced tomatoes
Preheat oven to 425ËšF.
Peel the sweet potatoes and onion, cut them into 3/4-inch chunks, and place them in a large bowl. Cut the cauliflower into bite-sized florets and add to the bowl. Add the oil, sprinkle with salt, and toss to coat. Spread the vegetables in a single layer on a baking sheet coated with cooking spray. Roast for 20 minutes, stirring once halfway through.
Meanwhile, in a bowl whisk together the ginger, curry powder, salt and coconut milk until smooth. Stir in the tomatoes.
After the vegetables have roasted for 20 minutes, pour the Curry Sauce over them and stir to coat. Return them to the oven until tender, about 5 minutes.
Notes: You can serve with rice or couscous, and/or top with raisins, toasted nuts, cooked green peas, chopped cilantro, and/or a dollop of plain yogurt.
Makes 4 servings.
Adapted from Moosewood Restaurant Simple Suppers.