-
1
Preheat oven to 450
-
2
Peel the potatoes and cut them into larger than bite-sized chunks.
-
3
Break the cauliflower into bite sized pieces
-
4
Slice the carrots on a diagonal and relatively thick
-
5
Put the potatoes, cauliflower and carrots into a 9 x 12 casserole dish and toss with 1 tbsp olive oil, salt, pepper, 1/2 cup of vegetable stock and 1 tsp madras curry powder
-
6
Put the casserole dish into the preheated oven for 30 minutes. Stir once after 15 minutes to brown the bottom.
-
7
While your veggies are roasting, chop the onion with a medium dice
-
8
Put the chopped onion in about 2 tbsp of olive oil and 3 tbsp of coconut oil in a preheated 4 to 5 litre (4 to 5 quart) soup pot on low/medium heat (this might seem like a lot of oil, but the coconut oil is what adds the silky flavour)
-
9
Add 1 tsp of garlic paste to the heated oil & onions and stir
-
10
Sprinkle in the remaining curry powder, the turmeric and cinnamon powder and stir to cover the onions.
-
11
Add salt and pepper to taste (approx 2 tsp of sea salt)
-
12
Let the onion and spice mix simmer on medium/low for about 15 minutes (or until the roasting is done) to really infuse the onions with the spice mixture
-
13
Once the potato mixture is finished roasting, add it all to the pot and stir well to cover the veggies with the onion and oil mixture
-
14
Cook for another 15 minutes at a medium/low heat - stirring occasionally, but taking care not to break up the roasted veggies too much
-
15
I probably used more salt than I've mentioned in the recipe, but it will depend on your salt preferences.
