A couple notes: This was supposed to be made with red curry, which I do love. I love it so much, I ran out of it, so I went with green curry. It's still an awesome meal.
I'm categorizing this as a soup because I firmly intent to eat it sans cauliflower rice for lunch tomorrow.
Modified a Minimalist Baker Recipe | Serves: 4 | Time: ~30 min.
1 large #sweetpotato, cubed, skin on
1 head of #broccoli, chopped, large stems removed
2 cups red #cabbage, sliced
1 tbsp coconut oil, divided
1 tbsp agave syrup
1 tsp curry powder
1/4 tsp saltCurry
2 tbsp coconut oil
2/3 cup shallot, chopped
6 cloves garlic, minced
5 tsp ginger powder
6 tbsp green curry paste
2 14-ounce cans light coconut milk
Pinch of salt
1/2 tsp turmeric
2 tbsp agave syrup
2 tbsp coconut aminos
2 tbsp lime juice
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Add vegetables to a mixing bowl and toss with with oil, agave syrup, curry powder, and salt. Add the sweet potatoes to a baking sheet and roast for 10 minutes.
At the 10-minute mark, remove pan from oven and add broccoli and cabbage. Return to oven and roast for 12-15 minutes more.
In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat. Once hot, add coconut oil, shallot, garlic, and ginger. Sauté for 3 minutes, stirring frequently.
Add curry paste and cook for 2 minutes, stirring occasionally. Then add coconut milk, sea salt, turmeric, agave syrup, and coconut aminos. Whisk to combine, and once bubbling, reduce heat to low. Simmer for 10 minutes. Then add lime juice.
Taste and adjust flavor as needed. Serve over cauliflower rice and sprinkle some fresh chopped cilantro on top.