Roasted Vegetables With Tomato Coconut Sauce
Back to listIngredients:
- 4 potatoes peeled and quartered
- 1 pumpkin cut into wedges and peeled
- 4 zucchini halved lengthways
- 12 baby onions peeled
- cooking spray
- 1/3 cup chopped unsalted peanuts
- 1/3 cup chopped mint
- 390 g pimento pepper drained
- 400 g diced tomatoes
- 1/4 cup black bean sauce
- 140 ml coconut cream
Steps:
- Preheat oven to 200 Degrees C 400 Degrees F
- Place vegetables on a large baking tray sprayed with oil
- Bake 45 minutes until tender turning every so often
- Meanwhile combine all sauce ingredients and blend with a food processor or blender
- Heat in a saucepan
- Spoon over cooked vegetables and sprinkle with mints and nuts
