Roasted Fall Veggie Curry

Roasted Fall Veggie Curry (WPLG, INC.)

Roasted Fall Vegetables with Curry & Coconut Milk

1 acorn squash, washed, dried seeded, cut into ½-inch thick strips

3-4 parsnips, peeled, cut into thick 4-5 inch strips

1 small red onion, peeled, cut into thick strips

1 honey crisp apple, washed, cut into large chunks

3 tablespoons olive oil

Kosher salt

freshly ground black pepper

1 cup Coconut milk

2 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon Turmeric

1 teaspoon curry powder

Preheat your oven to 400˚F. Toss the squash, parsnip, red onion and apple with 2 tablespoons of the olive oil, salt and pepper. Transfer to a baking sheet lines with parchment paper. Roast the vegetables until golden brown and tender to a knife tip. Remove from the oven.

While the vegetables are roasting, prepare the curry sauce. Heat 1 tablespoon of the olive oil in a skillet and add the garlic, over medium low heat, stirring. Add the ginger, spices and a little salt and pepper. When fragrant, add the coconut milk and stir until it thickens a little.

When the vegetables and apple are cooked, toss them into the curry sauce and serve.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.