Sweet roasted vegetable curry

This curry dish is similar to Thai coconut curry, but with Traditional Indian curry spices. Also, the veggies are pre-roasted so the stove cooking time is short. This recipe could also be useful with any roasted vegetable leftovers from the night before. The parsnips and yams give it the unique sweetness that makes it great for cold winter days.



Ingredients:
-1 large parsnip, peeled and sliced
-1 small yam, peeled and cut 
-1 onion, half of it cut in large pieces and half of it diced very small.
-3 cloves garlic,peeled and left whole
-1 sprig rosemary, left whole
-2 tbsp. olive oil
-2 tbsp. coconut oil
-1 redbell pepper, cut into large pieces
-1 zucchini, cut into medallions
-1/2 cup chickpeas
-small piece of ginger, very finely diced
-1 1/2 cups coconut milk
-2 cups water
-2-3 tablespoons of curry powder
-1/2 tsp. corriander
-1/2 tsp. cumin
-a few pieces of saffron, if you have it
-salt and pepper, a few dashes of each    


Directions:
-Preheat oven to 400 degrees.
-place all vegetables into a pyrex or ceramic baking dish, (not the finely diced onions or e chickpeas).
-cover vegetables with olive oil and place rosemary sprig in dish. Sprinkle with salt and pepper if you like.
-bake for approx. 45 minutes, the yams and parsnips may still be crunchy, this is fine.
-prepare a deep saute pan on the stove with the coconut oil on medium high.
-saute diced onions for 2 minutes, then add ginger and chickpeas and saute for 4-5 minutes, or until the onions have cooked down.
-add water to the pan and bring to a boil.
-once boiling, add-in the roasted vegetables and bring to a boil.
-add-in the coconut milk and all of the spices.
-cook at a simmer for 15-20 minutes
-I served it over brown rice (its better for you!), but you can use couscous, quinoa or white rice as well, whichever your preference is.

Cheers, foodies!