Let’s face it, it’s fall. Boo because honestly, I hate wearing pants. Yey because I now crave something other than kelp noodle salads and coconut nice cream. Like this veggie roast with PB sauce for example. It’s fool proof easy, cheap and oh so tasty. Make it with whatever vegetables you have at home, you cant go wrong with this bad boy.
Veggie roast with PB+curry sauce
Around 40 min, serves 2
For the sauce:
- 1 shallot, finely chopped
- 1 garlic clove, minced
- Grated ginger, to taste
- More or less 1 teaspoon coconut oil
- 1 can coconut curry masala milk
- 5 tablespoons peanut butter
- 3 tablespoons tamari
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 teaspoon garam masala
For the vegetable roast:
- 2 cups (5 dl) chickpeas
- 2 stems broccoli, cut into small florets
- 2 handfuls fresh green beans, ends trimmed
- 2 tablespoons melted coconut oil
- 1/4 teaspoon salt
- Carrots
- Rice noodles and kimchi, for serving
This is how we do:
- Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper. Place the vegetables and chickpeas on the sheet and toss them around in some oil and salt. Bake for 20-30 minutes, until the broccoli florets are semi soft.
- Then make the curry sauce. In a saucepan over medium heat, melt the teaspoon of coconut oil. Sauté the onions, garlic, and ginger for 3 minutes.
- Add the coconut milk and heat to a simmer. Melt in the peanut butter and stir until completely melted. Stir in the tamari and spices. Reduce the heat and let cook for 10 minutes.
- Add the roasted vegetables to the curry sauce and serve.
