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My new favorite recipe!
Cheap, fast, delicious, can be made vegan, and can be made with no ingredients you can't find at my itty bitty urban supermarket.
1 large or 2 small sweet potatoes
1 onion
1/2 small head of cauliflower (I omitted this; I don't like cauliflower).
2 tbsp vegetable oil (I used olive)
1/2 tsp salt
2 tsp grated peeled ginger root
2 tbsp curry powder
1/2 tsp salt
1 c coconut milk (I subbed plain yogurt, as per my Standard Curry Recipe, which is adapted from a Japanese cookbook)
1 cup diced tomatoes (canned is easy and fine)
Preheat the oven to 450. Peel the sweet potatoes and onion, cut into 3/4 inch chunks, and place them in a large bowl. Cut the cauliflower into florets and add to the bowl. Sprinkle with salt and oil, toss to coat. Spread on a baking sheet and roast for 20 minutes.
(Cut the onion kind of largish, as it will burn easily.)
Meanwhile, in a bowl, stir together the rest of the ingredients. After the vegetables have roasted for 20 minutes, pour the curry sauce over them, and stir. Return to the oven about 5 minutes.
1 large or 2 small sweet potatoes
1 onion
1/2 small head of cauliflower (I omitted this; I don't like cauliflower).
2 tbsp vegetable oil (I used olive)
1/2 tsp salt
2 tsp grated peeled ginger root
2 tbsp curry powder
1/2 tsp salt
1 c coconut milk (I subbed plain yogurt, as per my Standard Curry Recipe, which is adapted from a Japanese cookbook)
1 cup diced tomatoes (canned is easy and fine)
Preheat the oven to 450. Peel the sweet potatoes and onion, cut into 3/4 inch chunks, and place them in a large bowl. Cut the cauliflower into florets and add to the bowl. Sprinkle with salt and oil, toss to coat. Spread on a baking sheet and roast for 20 minutes.
(Cut the onion kind of largish, as it will burn easily.)
Meanwhile, in a bowl, stir together the rest of the ingredients. After the vegetables have roasted for 20 minutes, pour the curry sauce over them, and stir. Return to the oven about 5 minutes.