Roasted Vegetable Curry

1 sweet potato, peeled
1 chayote squash
1 zucchini
1 yellow squash
1 large broccoli crown10 baby carrots
1 large bell pepper
1 stick butter
1/4 large yellow onion
3 cloves garlic
1 1/2 cups basmati rice
seasoned salt
garlic salt
curry powder
garam masala
cumin
ground cardamom
2 cups heavy cream

Chop sweet potato and squashes into large chunks. Slice bell peppers into large slices. Separate broccoli florets, cut large ones in half. Line Sweet potatoes, squash, peppers, broccoli and carrots onto baking sheets, spray with cooking spray and sprinkle liberally with seasoned salt. Roast in the oven at 400 for about a half hour, until vegetables are soft and slightly toasted.

Soak basmati rice for about 15 minutes in cold water, then rinse. Put on stove with 3 cups of water and cook until soft.

Dice onion and mince garlic. Add 1/2 stick butter to pan, and melt. Add onion, garlic, and spices and cook until onion is translucent and spices aromatic. Add the roasted veggies and stir. Add 2 cups heavy cream and remaining butter, check spice level to taste. Simmer on low until flavors meld. Serve over rice.

 

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