Whole 30 Roasted Root Vegetables in Curry Sauce

Serves 2

Ingredients:

1 cup peeled diced potato (any variety)
1 cup peeled diced rutabaga
1 cup peeled diced turnips
1 cup peeled diced carrots
1/4 cup cooking fat (EVOO)
1/2 cup Curry Sauce


Directions
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
Melt the cooking fat (if necessary), combine with the vegetables in a large mixing bowl, and toss or mix to thoroughly coat. Spread the vegetables in one layer not he 2 baking sheets. Do not crowd the vegetables or they'll steam instead of roast.

Roast for 30-40 minutes, until the vegetables are lightly browned on the outside and fork-tender. Transfer to a serving bowl and individual plates and top with the Curry Sauce (Amazing without sauce too).

Make it a meal: You could add cooked sausage, chicken sausage, chicken, fried egg, meatball or slice beef to the vegetable mixture .

Curry Sauce
Makes 2 cups

1 Tb cooking fat
1/2 onion, diced
1 1/2 teaspoons, minced fresh ginger
1 clove garlic, minced
1 1/2 t yellow curry powder (can omit if add 1 tsp red paste)
1/2 teaspoon red curry powder ( or paste)
2 cups full-fat coconut milk
grated zest and juice of 1/2 lime
1/2 teaspoon salt
1/4 t pepper

Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2 to 3 minutes. add the ginger and cook for 1 minute, stirring quickly. add the garlic and cook for another minute while continuing to stir.
ADD both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk. Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8 to 10 minutes. ( It will continue to thicken as it cools). Season with the lime zest and juice, salt , and pepper.

Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it's keep for about 5 days. ( Note, the coconut milk will solidify int eh cold, so pull it out of the fridge and let it come back to room temperature before serving.)

This sauce is delicious on salmon, white fish, chicken, and roasted veggies.