Curry Over Quinoa or Rice

 

3 large sweet potatoes, cut into small cubes

5-6 red potatoes, cut into small cubes/pieces

1/2 red onion, chopped in long slices

2 large carrots, chopped into small slices

Roast assorted veggies, adding any other you would like, in oven at about 375* for about 25 minutes.

 

Then, prepare and warm the curry ingredients below in a saucepan while veggies are roasting.

2 cans light coconut milk

2 t. curry powder (got mine from Trader Joes, and it was yummy, but different brands might yield different flavors)

 

Add roasted veggies to the curry sauce and pour over quinoa or rice prepared in a rice cooker.