This recipe is from The Urban Vegan, and it's one of my favorite curries. The recipe calls for broccoli, tomatoes, onion and chickpeas, and it suggests adding red pepper, mushrooms or summer squash. I added all three, so I had quite a lot of veggies. I doubled the sauce recipe, which is made with coconut milk, red curry paste and cashew butter. The sauce is poured over the veggies and then it's all baked in the oven. It's so good that this recipe alone is worth the cost of the book!
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