Roasted Vegetables with Thai Red Curry Sauce
A medium hot curry with a hint of lemongrass and lime leaves.
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1 very small butternut squash - diced
1 medium sweet potato - diced
1 small onion - diced
1 carrot - diced
1 Tbsp vegetable oil
1 clove garlic - finely chopped
1 jar Sharwood's Thai Red Curry
null fresh coriander leaves to garnish
Cooking Method
Preheat the oven to fan 210ºC, conventional 230ºC, Gas Mark 8.
Toss the squash, sweet potato, onion and carrot in the oil and garlic.
Place in an ovenproof dish, bake for 35-45 mins, or until cooked.
Pour sauce into a pan and heat through.
Pour over vegetables, sprinkle with chopped basil and serve immediately.
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