Este prato prova que os vegetais não precisam de ser aborrecidos. Assá-los no forno intensifica a sua doçura natural, e a combinação de um molho cremoso de coco com o toque exótico da curcuma transforma um simples acompanhamento numa estrela à mesa. É uma forma deliciosa e colorida de adicionar mais vegetais à sua alimentação.

Ingredientes

  • Vegetais a gosto (utilizei 1 tomate, 1/2 courgete média, 1 pimento vermelho pequeno e 3 cenouras)
  • 1 cebola pequena
  • 1 fio de azeite
  • Sal grosso e salsa picada q.b.
  • 2 colher sopa de côco ralado
  • 1 colher sopa de curcuma (açafrão das índias)
  • 500 ml de leite

Preparação

  1. Lave e descasque os legumes e corte-os aos pedacinhos. Distribua-aos num piréx e tempere de salsa picada e sal grosso.
  2. Leve ao forno pré-aquecido a 220º e vire uma ou duas vezes, até estarem tenros. Entretanto prepare o molho: num tachinho coloque um pouco de azeite e o leite.
  3. Tempere com uma pitada de sal e com a salsa picada. Misture a curcuma e o côco e mexa bem até ferver.
  4. Reduza o lume a continue a mexer para engrossar um pouco.
  5. Quando os legumes estiverem cozinhados, deite o molho por cima e sirva com arroz branco.

Ready to give your vegetables a vibrant, exotic twist? Here is the English version of this recipe.

Roasted Vegetables with Turmeric and Coconut

This recipe is a wonderful way to elevate simple roasted vegetables into a vibrant, flavourful, and comforting dish. Roasting brings out the natural sweetness of the vegetables, and by tossing them in a creamy, aromatic turmeric and coconut sauce, you create a meal that is both healthy and incredibly satisfying. The golden hue from the turmeric makes it as beautiful to look at as it is to eat.

The sauce is the star of the show here. It’s a simple combination of milk (you can use coconut milk for an even richer flavour), turmeric, and desiccated coconut, which creates a beautifully fragrant and lightly spiced coating for the tender vegetables. This dish is incredibly versatile; you can use any combination of vegetables you have on hand. Root vegetables like sweet potatoes and parsnips, or even florets of cauliflower, would work wonderfully.

This is a fantastic recipe to serve as a main course with a side of fluffy white rice, as suggested, or as a colourful side dish to accompany grilled chicken or fish. It’s a simple, wholesome, and delicious way to enjoy your five-a-day.

Ingredients

  • Vegetables of your choice (the original used 1 tomato, 1/2 a medium courgette, 1 small red pepper, and 3 carrots)
  • 1 small onion
  • A drizzle of olive oil
  • Coarse salt and chopped parsley, to taste
  • 2 tbsp desiccated coconut
  • 1 tbsp turmeric powder
  • 500ml milk

Method

  1. Wash, peel, and chop the vegetables into small pieces. Spread them out in a baking dish (a Pyrex dish was used in the original) and season with chopped parsley and coarse salt.
  2. Roast in a preheated oven at 220°C, turning them once or twice, until they are tender.
  3. Meanwhile, prepare the sauce: in a small saucepan, heat a little olive oil and add the milk.
  4. Season with a pinch of salt and some chopped parsley. Stir in the turmeric and desiccated coconut and mix well, bringing it to a boil.
  5. Reduce the heat and continue to stir, allowing the sauce to thicken slightly.
  6. Once the vegetables are cooked, pour the sauce over them and serve with white rice.