1 large sweet potato, cubbed
1 large head of broccoli or cauliflower, chopped into florets
1 red bell pepper, sliced
1 Tbsp olive oil
1 Tbsp maple syrup
1 tsp curry powder
1/4 tsp sea salt
2 Tbsp coconut oil
1 medium cooking onion, chopped
3 cloves garlic, minced
4 Tbsp ginger, minced
3-5 Tbsp red curry paste
2 14-ounce cans coconut milk
1/2 tsp ground turmeric
2 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp lime juice
1.5 cups rice
Cook your rice according to the package. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Add chopped vegetables to a mixing bowl and toss with with oil, maple syrup, curry powder, and sea salt. Add the sweet potatoes to a baking sheet and roast for 10 minutes. At the 10-minute mark, remove pan from oven and add broccoli/cauliflower and pepper. Return to oven and roast for 12-15 minutes more.
Heat a large pot over medium heat. Once hot, add coconut oil, onion, garlic, and ginger. Sauté for 3 minutes, stirring frequently.
Add curry paste and cook for 2 minutes, stirring occasionally. Then add coconut milk, turmeric, brown sugar, and soy sauce.
Stir to combine, and once bubbling, reduce heat to low. Simmer and then add the lime juice.
To serve, divide the rice between serving bowls and top with sauce and some veggies in the center. Garnish with cilantro or lime wedges.