Bombay Veggie Bowl - Roasted Vegetables with Coconut Curry Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots
  • 1 cup Cherry tomatoes
  • 1/4 lbs Green beans
  • 3 tbsp Lemon
  • 1/2 tbsp Oregano
  • 1/2 lbs Potatoes (red and yellow baby potatoes
  • 1 Turnip
  • 2 Zucchini

• Canned Goods

  • 4 tbsp Coconut cream

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1 1/2 tbsp Curry powder
  • 1/2 tbsp Fennel seeds
  • 2 Salt and black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

Found on chefdehome.com

Description

Ingredients

• 1.5 tbsp Curry Powder  
• 4 tbsp Coconut Cream  
• 1 tsp Honey  
• Salt and Black Pepper  (as per taste)
• 2 tbsp Olive Oil  
• 3 tbsp Lemon  (lemon juice)
• 1/2 lbs Potatoes  (Red and yellow Baby Potatoes, big one halved)
• 2 Zucchini  
• 2 Carrots  
• 1 Cup Cherry Tomatoes  
• 1/2 tbsp Oregano  
• 1/2 tbsp Fennel Seeds  
• 1 tbsp Olive Oil  
• Salt and Black Pepper  (per taste)
• 1/4 lbs Green Beans  
• 1 Turnip  
• 1/4 Cup Pine Nuts  (toasted)

Directions

• 1. Preheat oven at 450 degree Fahrenheit. Slice big baby potatoes and green beans into half. Also slice zucchini, carrot, and turnip. In a big bowl, add oil, oregano, fennel seeds and 1/4 tsp salt and pepper. Whisk to combine. Toss all sliced veggies in the oil-herb mixture. Spread veggies on a baking sheet lined with aluminum foil. Spread as evenly as possible to make single layer. In same bowl, add tomatoes and toss in any oil left behind. Season with pinch of salt and pepper and leave aside. Bake veggies for 25 minutes. 2. When 10 minutes remain, take out the sheet from oven. Carefully toss the veggies with wide spatula. Also, add oil tossed cherry tomatoes at this time. Return to oven and continue cooking for remaining 10 minutes. 3. In meantime, heat 1/2 tbsp oil in a small sauce pan. When oil is hot, add curry powder and remove from heat. Transfer to a wide bowl. Add lemon juice, coconut cream, remaining olive oil, and honey. Whisk well to combine, then taste, add salt and pepper. Set aside. 4. Once vegetables are roasted, remove from oven. Test potato with knife, if knife easily pierce potato, veggies are done or return to oven for another 1-2 minutes and then test again. 5. Transfer roasted vegetables to salad bowl with curry dressing. Toss gently to coat everything in curry. Garnish with pine nuts. Serve warm or at room temperature.