ROAST VEGETABLES-BARBARA KAFKA'S CURRIED

ROAST VEGETABLES-BARBARA KAFKA'S CURRIED image

Yield 4 Servings

Number Of Ingredients 14

1 Idaho potato, peeled, halved lengthwise and then across, each quarter cut into 4 wedges
1/2 cup canola oil
2 medium-sized onions, peeled and cut into wedges. 3 medium-sized carrots, peeled and slice crosswise into 1/2-inch pieces
1/4 lb green beans (ends trimmed), snapped in half
6 cloves of garlic, peeld
1 red bell peper, stemmed, seeded, deribbed and cut into 1-inch pieces
2 Tbs. curry powder
1 can (14 oz.) plum tomatoes, drained and crushed
2 cups broccoli florets
1 cup defatted vegetable broth
2 teaspoons kosher salt
4 grinds black pepper
2 Tbs. fresh lime juice
cooked white rice, for serving

Steps:

Place the rack in the center of the oven. Preheat the oven to 500 degrees. Put the potatoes in an 18x13x2-inch roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and pan with the oil. Cook 15 minutes; remove from oven. Move the potatoes to the sides of pan. In the center, add the onions, carrots, green beans, garlic and red pepper. Drizzle with 1 tablespoon of oil. Roast 15 minutes longer. Combine curry powder with tomatoes and toss over the vegetables. Add broccoli around the outer edges of the pan, on top of the tossed vegetables. Roast 15 minutes longer. Remove from oven and transfer to a large serving bowl. Put the pan over high heat; add broth. Bring to a boil, scraping the pan to remove any crispy bits, reducing by half. Add the salt, pepper and lime juice. Pour the sauce over vegetables. Serve warm with rice.