Roasted Veg with a Thai Red Sauce

the sauce of dreams

Okay, so this could be my new favourite dinner. Any veg you’ve got to hand or sitting in your fridge will do, or if you are trying to only eat seasonal foods (which I need to do more of, and am going to try) then pick up whatever is in season. Although the red cabbage is to die for with this sauce. Plus i just love love love roasted broccoli and chickpeas are the backbone to my life. So there was my vegetable choice decisions haha.

The red curry sauce is kinda of the thai variety, and the longer you leave to simmer the thicker and creamier it gets. So patience is a virtue here (which i kept telling myself as I am the most impatient person ever and just wanted to inhale the lot).

The easy dinner recipe is completely free from meat and dairy, but full of protein from the chickpeas and lots and lots of fibre. If there’s one thing we all need to be incorporating into our diet is more fibre. My stomach is 10 times happier with me when i treat it nicely and it give it all the fibrous foods and veggies. Is yours the same?

feeds 2 people
takes approx. 30 minutes in total.

Ingredients
1 large broccoli head (cut into small florets)
1 can of chickpeas (drained and rinsed)
300g red cabbage (sliced)
1 tablespoon of maple syrup
1 tablespoon of olive oil
salt
rice
1/2 red chilli (sliced)

for the sauce
1 white onion (diced)
1 can of coconut milk
2 garlic cloves
2 tablespoons of tamari
the juice of 1/2 a lime
1 tablespoon of coconut oil
7 tablespoons of thai red curry paste (1 200g jar)
1 tablespoon of maple syrup

Method
1. Preheat oven to 180°C/350°F.
2. Line a baking tray (or 2 trays should you have little ones) and scatter your broccoli florets, chickpeas and red cabbage onto them.
3. In a bowl combine your maple syrup and olive oil and then pour over your veg in the trays. Sprinkle with salt and bake in the oven for 20 minutes.
4. Meanwhile, to make your sauce, heat a saucepan over a medium heat and add your tablespoon of coconut oil.
5. Next add your onion and garlic cloves and saute for a few minutes until they start to brown.
6. Next add your coconut milk, tamari, lime juice, maple syrup and thai red curry paste.
7. Thoroughly combine, and let simmer on a medium heat to thicken. Stir occasionally.
8. Serve your roasted veg with some rice, and finish by pouring over your red sauce and scatter over some red chilli.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats

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