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That's right, this veggie recipe will only take you 5 minutes to prepare - the rest is cooking! Plus, all those spices, coconut milk and peanut butter make these roasted vegetables super gourmet.
When do you eat leeks?
From September to April included!
And cauliflower?
From September to March included!
What about spinach?
From September to May included, it's a long season!
Veganizing this recipe is so easy!
Just remove the teaspoon of honey...:)
Storage
You can store this dish for 2 or 3 days in the fridge, well covered with aluminum foil / plastic film or bee-wrap.
If you make these roasted vegetables, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Roasted vegetables with coconut milk
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 1 garlic clove minced
- 2 ¼ cups leeks sliced
- 2 cups cauliflower chopped
- 1 pinch Cayenne pepper
- 3 tablespoons peanut butter
- 1 splash boiling water amount depending of the texture you want
- 1 ⅓ cups coconut milk
- 2 tablespoons ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon honey
- 2 tablespoons ground ginger
- Salt to taste
- Black pepper to taste
- 1 lime
- 5 cups baby spinach
Instructions
- In a large frying pan with olive oil, sauté the garlic and onion until colored.
- Then cut the cauliflower into small florets and the leeks into thin slices. Add them to a frying pan over medium heat, along with the Cayenne pepper (be careful, it's really spicy. Start with a very small amount, then add more once you've tasted it).
- While the leek and cauliflower are cooking, place the peanut butter in a bowl with a base of boiling water, then mix well with a fork until the sauce is homogeneous. Once liquid, add the mixture to the pan.
- Add the coconut milk, honey, cumin, paprika, ginger, lime juice, salt and pepper.
- Cover and cook over a low heat for around 20 minutes, stirring regularly. If it gets a little sticky, you can add a little more water.
- Add the spinach and cook for a further 5-10 minutes, still covered, until completely reduced. Finally, transfer to plates and enjoy.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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