Coconut Curry vegetables

Delicious curry, Bermuda style! Oven roasted for that smoky flavour and mellowed with creamy coconut milk.

1 cup each, 1/2 inch size diced vegetables: carrots, sweet potato or pumpkin, sweet red and green peppers, zucchini, cauliflower and onions
1/4 cup olive oil, divided
2 cloves garlic, finely chopped
1/2 inch piece ginger, finely chopped
8 large canned whole plum tomatoes (San Marzano variety preferably), pureed
1 cup canned tomato puree or juices from above can of tomatoes
400 ml can of coconut milk
Salt to taste
1/2 tsp each: ground black pepper, cumin, coriander, cinnamon, cloves, nutmeg, allspice, cayenne pepper, turmeric
2 tbsp each: chopped fresh coriander leaves, mint leaves, lemon juice

View the full recipe at Curry Twist! →