red curry roasted vegs

normally, with curry paste you just make a curry. end of story. but since it’s a flavorful spice-mix, and very versatile, actually, i thought why not use it for a vegetable marinade? plus: i love one-bowl-dishes…. so simple, yet this is so surprisingly different. the roasting renders the vegs nutty (but nice, chuckle). after i roasted the cauliflower, broccoli, aubergine and potatoes in the oven, i added a bit of coconut milk in the end, sprinkled some chopped thai basil on top, and voilà, you’re done! 
more pictures of london will be up, soon. today is my day off (my feet welcome the change), so i try to manage to edit a few more pictures. also, i’ll have lunch at nopi (me, myself and moi, on my own). then i’ll probably go buy the second book of the fifty shades trilogy and drink tea somewhere posh. and in the evening, my friend and i cook dinner together (i wouldn’t want to go one whole day without touching a saucepan… god forbid). 

red curry roasted vegs

inspiration from here

ingredients:
1 small broccoli head, cut into roses
1 small cauliflower head, cut into roses
2 potatoes, cubed
1 aubergine (eggplant), cubed
3 tbsp. red curry paste
1 cup coconut milk
1 teaspoon acacia honey
2 garlic cloves, minced
2 tsp. fleur de sel
3 tbsp. black sesame, toasted
1 cup thai basil leaves, coarsely chopped or torn apart
directions:
preheat the oven to 220 degrees c / 400 degrees f. line a baking sheet with parchment paper. wash and prepare the vegetables: cut the broccoli and cauliflower into roses and cube the potatoes and aubergine. place in a bowl.
combine the coconut milk, red curry paste, honey, garlic cloves and half of the salt in a small bowl. season to taste, with more salt, curry paste or a drop of harissa / sriracha sauce. 
pour half the spice mix over prepared vegetables, and stir until combined / all the vegetables are coated in the coconut curry mix. spread them evenly on the baking sheet. place in the oven and roast for 30 minutes, turning the vegs maybe once or twice in the process, until golden and slightly charred in places.
remove from the oven and leave to cool for a few minutes. arrange on a plate and drizzle the remaining coconut curry mix over. add the toasted black sesame and the thai basil leaves. serve tepid.
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