Roasted Vegetables With Tomato Coconut Sauce

Submitted by Wendy's Kitchen

"This delicious asian style recipe was from a can of coconut cream."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 4 potatoes, peeled and quartered
• 1 pumpkin, cut into wedges and peeled
• 4 zucchini, halved lengthways
• 12 baby onions, peeled
• cooking spray
• 78.78 ml chopped unsalted peanuts
• 78.78 ml chopped mint

• Sauce

• 390 g pimento pepper, drained
• 400 g diced tomatoes
• 59.14 ml black bean sauce
• 140 ml coconut cream

directions

1. Preheat oven to 200 Degrees C (400 Degrees F).
2. Place vegetables on a large baking tray sprayed with oil.
3. Bake 45 minutes until tender turning every so often.
4. Meanwhile combine all sauce ingredients and blend with a food processor or blender.
5. Heat in a saucepan.
6. Spoon over cooked vegetables and sprinkle with mints and nuts.