Barbara Kafka's Curried Roast Vegetables

By Hklbrries

I have no idea who Barbara Kafka is, but this is her recipe!

Ingredients

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

Details

Servings 4

Preparation

Step 1

Place the rack in the center of the oven. Preheat the oven to 500 F.

Put the potatoes in an 18-by-13-by-2-inch roasting pan. Drizzle with 2 tbsp of the oil. Rub the potatoes and pan with the oil. Cook 15 minutes; remove from oven. Move the potatoes to sides of pan. In the center, add the onions, carrots, green beans, garlic and red pepper. Drizzle with 1 tbsp of the oil. Roast 15 minutes longer.

Combine curry powder with tomatoes and toss over the vegetables. Add the broccoli around 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 the vegetables. Serve with warm rice.