Roasted vegetables with red curry paste

Name: roasted vegetables with red curry paste
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 500 g potatoes peeled; 1 bin boiled beets 500 g; 5 tablespoons sunflower oil; 3 tablespoons red curry paste bag of 70 g; 1 bag bunch onions (3 pieces), in rings

A nice thai recipe. The vegetarian side dish contains the following ingredients: potatoes (peeled), cooked beet (500 g), sunflower oil, red curry paste (bag 70 g), spring onions ((3 pieces) and in rings).

Ingredients

Directions

Preheat the oven to 200 ° C.
Cut the potatoes and the beetroot into pieces.
Stir the oil through the curry paste.
Mix half by the potatoes and the other half by the beetroot.
Place the potatoes on the baking tray and roast them in the middle of the oven for 30 minutes.
Add the beetroot for the last 10 minutes and the spring onion for the last 5 minutes.
Check that the potatoes are tender and season with salt and pepper..

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Nutrition

345Calories

Sodium16% DV375mg

Fat32% DV21g

Protein10% DV5g

Carbs11% DV34g

Fiber8% DV2g

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