Roasted Vegetables With Tomato Coconut Sauce

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

• Ready In: 1 hr
• 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
• 1⁄3 cup  chopped unsalted peanuts
• 1⁄3 cup  chopped mint

• Sauce

• 390  g pimento pepper, drained
• 400  g diced tomatoes
• 1⁄4 cup  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.