Coconut Kitchen’s Roasted Cauliflower and Squash Panang Curry

Method

1. 1) Light your fire, and preheat the oven temperature to roughly 180-200 degrees
2. 2) Cut the cauliflower into florets, peel and cube the butternut squash. Slice the red onion, mushrooms and red pepper. Peel and cut the carrot.
3. 3) Place the vegetables into a roasting dish along with two cloves of garlic, and add the vegetable oil. Roast for one hour, checking regularly.
4. 4) Preheat a saucepan on the stove top and then add The Coconut Kitchen Thai Panang Curry Paste and stir.
5. 5) Add the coconut milk and allow to simmer
6. 6) Add ground peanuts to the curry sauce
7. 7) Cut the broccoli into florets, and add to the curry sauce, along with the sugar snap peas.
8. 8) Remove the roasted vegetables from the oven and add to the curry sauce
9. 9) Garnish with Thai basil and chilli and serve with fluffy jasmine rice