Roasted Vegetable Curry

• 1 large or 2 small sweet potatoes
• 1 onion
• 1/2 small head of cauliflower
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 2 teaspoons grated peeled ginger root
• 2 tablespoons Curry Powder (page 238)
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 cup diced tomatoes

1. Preheat the oven to 450.
2. Peel the sweet potatoes and onion, cut them into 3/4-inch chunks, and place them in a large bowl.
3. Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl.
4. Add the oil, sprinkle with salt, and toss to coat.
5. Spread the vegetables in a single layer on one or two oiled baking trays.
6. Roast for 20 minutes, stirring once after about 10 minutes.
7. Meanwhile, in a bowl whisk together the ginger, Curry Powder, salt, and coconut milk until smooth.
8. Stir in the tomatoes.
9. After the vegetables have roasted for 20 minutes, pour the Curry Sauce over them and stir to coat.
10. Return them to the oven until tender, about 5 minutes.
11. Serve on rice and top with raisins and/or toasted nuts, cooked green peas and chopped cilantro, and a dollop of cool yogurt.

sweet potatoes, onion, head of cauliflower, vegetable oil, salt, ginger root, curry, salt, coconut milk, tomatoes

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-curry-377082 (may not work)