Red Coconut Curry

Red Coconut Curry
Makes one 9 x 13 pan (6 people, approx.)

2 zucchini, diced
1 large red onion, peeled and diced in large chunks
1 small head broccoli pieces and stalks
2 large sweet potatoes (I prefer not to peel these, but I do take the icky eyes off), diced
1 small eggplant

Prep Sauce:
1 T ginger (powdered)
3 T red curry paste
1 T cumin
1/2 t salt
1 can coconut milk
1 pint diced tomatoes

THE TOPPINGS (optional although rice is essential):
½ c green onions, sliced
½ c raisins
½ c toasted almonds
½ c chopped cilantro
½ c plain yogurt
3 ½ c cooked rice (about 2 cups uncooked will be enough to pair with this recipe)

Preheat oven to 450

VEGETABLES: Spread vegetables on 9 x 13 baking pan (truly any vegetables you have in the refrigerator will work!)

SAUCE: Whisk all ingredients for the sauce in a small bowl.  Pour the sauce over the vegetables and cook covered until the vegetables are  tender and sauce the is bubbling (about 40 minutes).

SERVE: Serve the dish with  thinly sliced green onion, raisins, toasted almonds, and chopped cilantro, and cool, plain yogurt on the COOKED RICE. 

Red Coconut Curry