Creamy vegetable curry

• 1⅛ lb
  (1lb) sweet potato ((butternut/pumpkin can also be substituted))
• 1½ lb
  (1.5lb) cauliflower ((broccoli))
• 1
  red pepper (diced )
• 1
  yellow pepper (diced)
• 4
  large zucchini (roughly chopped )
• 7 oz
  (7oz) baby spinach
• 1
  onion (finely chopped)
• 4
  garlic cloves (crushed)
• 1 tsp
  crushed ginger
• 2 tbsp
  Garam Masala
• 1 tsp
  paprika
• 1 tsp
  coriander
• 2 tsp
  curry powder / spices of your choice ((cumin, cardamom, a curry mix, etc) )
• 1 tbsp
  tomato paste
• 1 cup
  vegetable stock
• 14 oz
  coconut milk (alternatively use heavy cream )
• pinch
  of sugar
• salt and pepper (to taste )

Instructions

1. 1
   Preheat the oven to 400°F/400°F.
2. 2
   Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
3. 3
   Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
4. 4
   Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
5. 5
   While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
6. 6
   Add the spices and tomato paste and allow to cook for a minute then pour in the stock.
7. 7
   Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer.
8. 8
   Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
9. 9
   Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary.
10. 10
    Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional).

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