Baked Vegetables With Creamy Coconut And Tomato Sauce Recipe

Recipe By Slurrp

Baked vegetables with creamy coconut and tomato sauce is a delicious and healthy dish that combines the goodness of fresh vegetables with a rich and flavorful sauce. The vegetables are roasted to perfection, bringing out their natural sweetness and adding a crispy texture. The creamy coconut and tomato sauce adds a creamy and tangy element to the dish, making it a perfect accompaniment to rice or bread. This recipe is easy to make and can be customized with your favorite vegetables.

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29minstotal
29m.total
Baked Vegetables With Creamy Coconut And Tomato Sauce
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Ingredients for Baked Vegetables With Creamy Coconut And Tomato Sauce Recipe

  • 0.33 Bell Peppers, Sliced
  • 0.17 Zucchini, Sliced
  • 0.33 Carrots, Sliced
  • 0.17 Broccoli, Florets
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.17 can Coconut Milk
  • 0.08 cup Tomato Sauce
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Grated Ginger
  • 0.17 teaspoon Curry Powder
  • 0.08 teaspoon Turmeric Powder
  • as required Fresh Herbs For Garnish

Directions: Baked Vegetables With Creamy Coconut And Tomato Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and prepare a baking sheet.
  • STEP 2.In a large bowl, toss together your choice of vegetables such as bell peppers, zucchini, carrots, and broccoli with olive oil, salt, and pepper.
  • STEP 3.Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
  • STEP 4.Meanwhile, prepare the creamy coconut and tomato sauce by heating coconut milk, tomato sauce, garlic, ginger, and spices in a saucepan over medium heat.
  • STEP 5.Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
  • STEP 6.Once the vegetables are done, remove them from the oven and transfer to a serving dish.
  • STEP 7.Pour the creamy coconut and tomato sauce over the vegetables and garnish with fresh herbs.
  • STEP 8.Serve hot as a main dish or as a side with rice or bread.

Cooking Tips

  • Feel free to use any combination of vegetables you prefer or have on hand.
  • You can add some protein to this dish by including tofu, chickpeas, or grilled chicken.
  • For a spicier sauce, add some chili flakes or cayenne pepper.
  • To make it vegan, use plant-based yogurt or cream instead of dairy-based products.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish in the oven or microwave before serving.
  • Garnish with fresh herbs and a squeeze of lemon juice for an extra burst of flavor.
Nutrition
value
176
calories per serving
13 g Fat4 g Protein11 g Carbs4 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    4g
  • Carbs
    11g
  • Fiber
    4g

MacroNutrients

  • Carbs
    11g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    1mg
  • Vitamin A
    402mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    82mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp