Roasted Vegetables With Tomato Coconut Sauce |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This delicious asian style recipe was from a can of coconut cream. Ingredients:
4 potatoes, peeled and quartered |
1 pumpkin, cut into wedges and peeled |
4 zucchini, halved lengthways |
12 baby onions, peeled |
cooking spray |
1/3 cup chopped unsalted peanuts |
1/3 cup chopped mint |
390 g pimento pepper, drained |
400 g diced tomatoes |
1/4 cup black bean sauce |
140 ml coconut cream |
Directions:
1. Preheat oven to 200 Degrees C (400 Degrees F).
2. Place vegetables on a large baking tray sprayed with oil.
3. Bake 45 minutes until tender turning every so often.
4. Meanwhile combine all sauce ingredients and blend with a food processor or blender.
5. Heat in a saucepan.
6. Spoon over cooked vegetables and sprinkle with mints and nuts.
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