Roasted root vegetables in curry sauce

Ingredients:

• 1 cup peeled diced:
• potato
• rutabaga
• parsnips
• carrots
• 1/4 cup coconut oil

Directions:

1. Toss together all ingredients in large bowl.
2. Spread in one layer on 2 baking sheets (don't crowd or they'll steam instead of roast).
3. Roast for 30-40 minutes, until the vegetables are lightly browned.
4. Top with curry sauce.

Curry Sauce:

• 1 Tbsp coconut oil
• 1/2 onion diced
• 1 1/2 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 1/2 tsp curry powder
• 2 cups full-fat coconut milk
• grated zest and juice of 1/2 lime
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions:

1. Saute onion for 3 minutes and add ginger for 1 minute and then garlic for 1 minute.
2. Add curry and stir for 30 seconds.
3. Add coconut milk and simmer for 10 minutes.
4. Season with lime, salt and pepper.