Ingredients
The following ingredients have 6 Servings
- 2 cups fresh pumpkin (diced in 1 1/2" pieces)
- 1 cup turnips (cut in 1" pieces)
- 4 parsnips (cut in 1/2" pieces)
- 2 cups cauliflower (cut in 2" pieces)
- 1 onion (roughly chopped)
- 4 tablespoons coconut oil (divided)
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 2 teaspoons lemon juice
- 1 teaspoon ginger paste
- 1 1/2 teaspoons salt ((add additional to taste))
Instruction
- Heat the oven to 425F degrees.
- Coat the chopped veggies in 3 tablespoons of the coconut oil and place on a large (11 x 17") parchment paper lined baking sheet.
- Roast for 20 minutes, remove from oven and set aside.
- In the meantime, combine the remaining 1 tablespoon of coconut oil, curry powder, garam masala, lemon juice, ginger and salt in a bowl to make a sauce.
- Coat the roasted veggies in the curry sauce mixture.
- Place back in the oven and roast an additional 10-15 minutes, or until vegetables can be easily pierced with a fork.
- Add additional salt to taste (if desired) and serve immediately.
