THAI ROASTED VEGETABLES
Per serving : 231kCal / Carbs 37g / Protein 5g / Fat 7g
Ingredients
1 medium sweet potato, cut into cubes1 aubergine, cut into cubes
500g pumpkin, cut into cubes
2 tbsp red curry paste
80ml coconut cream
2 tsp olive oil
To serve:
3 tbsp fresh coriander, leaves picked
How to make it
- Preheat oven to 200°C/400°F/ gas 6. Line a large baking tray with baking paper.
- Mix all the vegetables together in a large bowl, along with the curry paste and coconut cream.
- Lay vegetables across the tray (use two rather than crowd one tray).
- Drizzle with olive oil and cook for 35-40 minutes.
- Serve with fresh coriander.