Roasted Vegetables With Tomato Coconut Sauce Food

ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.

ROASTED TOMATO-COCONUT SAUCE

Steps:

• In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
• Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)

TOMATO & COCONUT CURRY

Steps:

• Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
• Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
• Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.

BRAZILIAN VEGETABLE CURRY WITH SPICY TOMATO AND COCONUT SAUCE

Steps:

• Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
• Meanwhile begin making the sauce.
• Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
• Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
• Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
• When the veg is ready add the veg and the chickpeas to the sauce and heat through.