Roasted Curry Veggies

A recent emphasis on adding more protein to staple meals earned @sophsplantkitchen over a million followers. Below is an adaptation of one of her most popular recipes, starring simple roasted vegetables. It can be modified to be less vegan or to vary the vegetables included, and you can always add more protein, such as cooked chicken or marinated tofu. This is a great recipe to fill those winter weeknight voids. Special thanks to our massage therapist, Brian Kazakoff, for recommending this one!

Ingredients

Vegetables

• 1 head cauliflower, broken into florets
• 2 large sweet potatoes cut into ~3/4-inch cubes
• 1 small-medium butternut squash, halved

Roasting Spices

• 3 tsp cumin
• 3 tsp coriander
• 1 1/2 tsp turmeric
• sprinkle of paprika

Curry Base

• 1 1/2 tsp cumin
• 1 1/2 tsp coriander
• 1/2 tbsp curry powder
• 1/2 tsp turmeric
• 2 tsp smoked paprika
• sprinkle cinnamon
• 3 cloves garlic, diced or grated
• 1.5″ piece of ginger, diced or grated
• 3/4 cup chopped tomatoes, fresh or canned
• 1 small red onion, diced
• 1/2 chili pepper, seeded and diced (jalapeno, serrano or Thai chili or omit for low spice level)
• 1 cup chickpeas
• 2 cups broth or vegetable stock

Creamy Sauce ingredients (these will be blended with the roasted squash to add to the base):

• 2 tbsp soaked cashews or tahini
• 10 ounces silken tofu
• 1/3 cup nutritional yeast or 2 tbsp soy sauce/miso paste
• juice of 1 lemon

Instructions

1. Preheat the oven to 400 degrees. Halve and score the butternut squash. On a large sheet pan (or 2), drizzle the vegetables in olive oil and sprinkle with the roasting spices (listed above) and a generous sprinkle of salt. Placing the squash cut-side down, roast everything for 30-35 minutes until fork-tender.

2. Make the curry sauce: In a large skillet, heat 2 tbsp olive oil and then dump in the diced onion. Sprinkle in the cumin, coriander, turmeric, paprika, cinnamon, and a pinch of salt. Cook for 5-6 minutes then add the ginger, garlic, and chili. Once softened and fragrant, add in the tomatoes for another 5 minutes, then the chickpeas and stock. Bring to a boil then simmer for 10 more minutes.

3. When the vegetables are done roasting, cool until you can scoop out the flesh of the butternut squash. Scoop it right into your blender.

4. To the blender, add the silken tofu, cashews/tahini, nutritional yeast/soy, lemon juice, and a sprinkle of salt and pepper. Blend until smooth, thinning with a splash of water if necessary.

5. Add most of the creamy sauce into the chickpea/tomato skillet and stir to combine, then fold in the rest of the roasted vegetables. Serve with a drizzle of the remaining creamy sauce and (optional) fresh herbs, toasted sesame seeds, or Greek yogurt.