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Roasted Vegetable Curry

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 25-30 min

Servings: 4

Recipe By: Chantal Martineau

From:  Knack Calorie Counter Cookbook
Used with permission of Globe Pequot Press

Other Side Dishes
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Roasted Vegetable Curry

Make this curry as spicy -- or not -- as you like.

1  small head cauliflower, cut into florets
2  carrots, sliced
3  red potatoes, unpeeled, cleaned and cubed
3 tablespoons olive oil
 sea salt, to taste
 freshly ground black pepper, to taste
2 tablespoons curry powder
pinch turmeric
pinch cumin
pinch cinnamon
1 tablespoon tomato paste
3 cloves garlic, minced
1  red chile, seeded and finely chopped
2  shallots, chopped
1/4 cup plain nonfat yogurt
1/4 cup finely chopped cilantro
1/2 cup fresh or frozen peas
1 teaspoon grated fresh ginger
2 cups basmati rice
Place the cauliflower, carrots, and potatoes in a roasting pan and coat well with 2 tablespoons of the olive oil.

Toss the vegetables with salt and pepper.

Place the pan in an oven preheated to 400 degrees. Roast the vegetables for 25 to 30 minutes, stirring once or twice.

Heat up the rest of the ingredients and add to the veggies. Serve over rice.
Chef Suggestions
The spices in this dish pack little nutrient punches. Curry powder is actually a blend of several of the other spices in the dish. It usually contains turmeric, cumin, cardamom, and coriander.

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