Thai Curry Roasted Vegetables

• 3 tbsp Sunflower oil
• 1 medium Cauliflower
• 600 g Sweet potato
• 2 medium Red pepper
• 1 ½ tsp Fine sea salt
• 1 tsp Caster sugar
• 3 cloves Garlic
• 2 tbsp Red curry paste
• 200 ml Coconut milk
• 1 medium Lime
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Pour the sunflower oil onto a large baking tray and put it in the oven to heat while you prep the vegetables.
2. Cut the cauliflower into bite-sized florets. Peel the sweet potato and cut into 2 cm chunks, then deseed the red pepper and cut into chunky pieces.
3. Carefully tip the vegetables onto the hot tray and toss to coat in the oil. Sprinkle over the fine sea salt and caster sugar, then roast for 20 minutes until starting to colour at the edges.
4. Finely grate or crush the garlic into a mixing bowl, then stir in the red curry paste and coconut milk until smooth. Take the tray out, pour over the curry mixture and toss well, scraping up any caramelised bits from the tray.
5. Return to the oven and roast for 10 minutes, then toss again so everything is evenly coated. Roast for a further 5 minutes, until the sweet potato is tender and the sauce is glossy and clinging to the vegetables.
6. Finely chop the fresh coriander. Squeeze over the lime, scatter with the coriander, and serve straight from the tray while hot.

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