Roasted Veggie Thai Curry

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ingredients

• 1 pound sweet onions, sliced
  
• ½ of a red bell pepper, seeded, sliced 
  
• ¾ pound of zucchini, chopped
  
• ¾ pound Japanese eggplant, chopped
  
• 3 Tbsp olive oil
  
• 1 tsp sea salt
  
• 2 cups brown rice

Curry

• 2 Tbsp Curry paste
  
• 2 Tbsp avocado oil
  
• 2 cans coconut milk
  

1. Drizzle veggies with olive oil, sea salt, and roast at 425ºF for 20-30 minutes, stirring the vegetables twice during the cooking time.
2. Heat a large skillet over medium high heat. Add the curry paste and the avocado oil to the pan and sauté the curry paste for 1-2 minutes. This step really helps bring out the flavor of the curry paste.
   
3. Add both cans of coconut milk to the pan and bring the curry back to a boil, stirring to incorporate the curry paste. Lower the heat to medium and simmer the curry for 5-10 minutes - or until the liquid is reduced by ½. Add the roasted veggies to the pan, and simmer for a few minutes to heat up the veggies.
4. serve over brown rice