Thai Style Roasted Veg

• For the Red Curry Paste
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seed
• 1 garlic clove, finely chopped
• 2 teaspoons fresh ginger, finely chopped
• 2 teaspoons lemongrass, finely chopped
• 2 fresh red chilies, de-seeded
• For the roast vegetables
• 2 aubergines, chopped into 2 . 5cm/1 inch pieces
• 1 lb button mushroom, left whole
• 16 cherry tomatoes
• 2 red onions, quartered
• 250 g firm tofu, cubed
• 1 tablespoon shoyu or 1 tablespoon light soya sauce
• 1 tablespoon peanut oil
• 1 limes, juice of or 1 lemon, juice of, only
• For the garnish
• 2 tablespoons fresh basil, finely chopped

1. Preheat oven 190u0b0C.
2. First make the red curry paste:
3. Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
4. Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
5. Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
6. Transfer to a serving platter and garnish with basil.

coriander seeds, cumin, garlic, fresh ginger, fresh red chilies, vegetables, aubergines, button mushroom, tomatoes, red onions, firm tofu, shoyu, peanut oil, lemon, fresh basil

Taken from www.food.com/recipe/thai-style-roasted-veg-202172 (may not work)