Roasted Vegetable Curry

Directions

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