In a large roasting tray mix the curry paste with a pinch of sea salt 2 tablespoons of oil and 1 tablespoon of vinegar. Drain in a colander and set. Bake 20 minutes tossing halfway until the vegetables begin to soften add the broccoli spritz it with olive oil and cook 15 to 18 more minutes until the sweet potatoes are browned and tender. Heat oil in large saucepan over medium high heat. In a dutch oven or large pot over medium heat heat oil with curry powder and cumin until aromatic.

Bring to a boil. While the vegetables are cooking mix the salad dressing together in a large bowl. Roast in oven 30 minutes turn pan half way through cooking. Add onion and cook 5 minutes or until lightly browned stirring frequently. Add coconut milk and broth.

Pour mixture into the prepared pan. Stir in eggplant jalapenos potatoes tomatoes salt chili powder and turmeric. Sprinkle with cilantro before serving. Preheat the oven to 375 degrees. Add potatoes reduce heat to medium cover and cook 15 minutes or until potatoes are still firm but almost done.

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Preheat oven to 400 degrees f. Add the curry coconut milk vegetable broth raisins and peas. Be careful they are hot just use a large spoon to transfer them. Wash the parsnip carrots and butternut squash we re leaving the skins on. Half fill a saucepan with cold water and add the potatoes and carrots.

Stir to blend well. Place on a greased baking sheet. Add the roasted vegetables. Serve with cauliflower rice brown rice or quinoa for even more deliciousness and comfort factor. Combine potatoes zucchini onion olive oil curry powder and sea salt in a large mixing bowl.

Add the cauliflower florets and cook for 2 minutes more. Mix well to distribute the seasonings and coat the vegetables evenly. Then you re in curry heaven. Preheat the oven to 200ºc 400ºf gas 6. Bring to the boil and cook for 8 minutes.

While the vegetables roast away simply sauté the garlic and shallot add a pepper for extra heat and add in the curry paste and coconut milk plus a little turmeric nature s gold dust and coconut aminos. Toss all ingredients together in a bowl. In a large pot over medium high heat sauté the chopped onion with the remaining olive oil for about 3 or 4 minutes. Step 3 bake in the preheated oven until vegetables are tender and roasted to desired doneness about 1 hour stirring every 15 minutes. While the vegetables roast away simply sauté the garlic and shallot add a pepper for extra heat and add in the curry paste and coconut milk plus a little turmeric nature s gold dust and coconut aminos.

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Step 3 bake in the preheated oven until vegetables are tender and roasted to desired doneness about 1 hour stirring every 15 minutes. Add the cauliflower florets and cook for 2 minutes more. Stir to blend well. Preheat oven to 400 degrees f. Pour mixture into the prepared pan.

In a large pot over medium high heat sauté the chopped onion with the remaining olive oil for about 3 or 4 minutes. Bring to a boil. In a large roasting tray mix the curry paste with a pinch of sea salt 2 tablespoons of oil and 1 tablespoon of vinegar.