- Snack
- Serves 4
- 45 mins
- Vegan
Ingredients
1 medium sweet potato, cut into cubes
1 aubergine, cut into cubes
500g pumpkin, cut into cubes
2 tbsp red curry paste
80ml coconut cream
2 tsp olive oil
To serve:
3 tbsp fresh coriander, leaves picked
Instructions
Preheat oven to 200°C/400°F/ gas 6. Line a large baking tray with baking paper.
Mix all the vegetables together in a large bowl, along with the curry paste and coconut
cream.
Lay vegetables across the tray (use two rather than crowd one tray).
Drizzle with olive oil and cook for 35-40 minutes.
Serve with fresh coriander.