- Prep time 30 minutes
- Total time 1 hour
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2021
Ingredients
Method
Preheat oven to 450°F. Line baking sheet with parchment paper. In large bowl, combine vegetables, squash and onion with 2 tbsp of the oil. Spread in single layer on prepared baking sheet. Bake until tender-crisp, about 15 minutes.
In large deep skillet, heat remaining oil over medium heat. Add garlic and ginger; cook, stirring constantly, 1 minute. Add curry paste, brown sugar and fish sauce; cook, stirring, 30 seconds. Stir in coconut milk; cook, scraping up browned bits with wooden spoon, 2 minutes. Add vegetables; bring to boil. Reduce heat to low; simmer until vegetables are tender, 10 to 15 minutes. Sprinkle with parsley. Serve with Curried Pearl Couscous and Poached Eggs.
Nutritional facts Per serving: about
- Iron 3 mg
- Fibre 8 g
- Sodium 450 mg
- Sugars 14 g
- Protein 5 g
- Calories 450
- Total fat 33 g
- Cholesterol 0 mg
- Saturated fat 26 g
- Total carbohydrate 34 g
