Roasted Vegetables With Tomato Coconut Sauce Recipes

ROASTED TOMATO-COCONUT SAUCE

Roasted Tomato-Coconut Sauce image

This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you're ready to eat. If you don't like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.

Provided by Amanda Cohen

Categories easy, sauces and gravies

Time 15m

Yield About 6 cups

Number Of Ingredients 9

Ingredients

1/4 cup reserved tomato oil from roasted tomatoes (see recipe, or use extra-virgin olive oil)
1/2 cup chopped onions
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon red pepper flakes
Zest of 1 lemon, plus 1/4 cup freshly squeezed juice
4 cups roughly chopped roasted tomatoes (see recipe)
1 (13.5-ounce) can coconut milk
Salt, to taste

Steps:

In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 2 grams

BRAZILIAN VEGETABLE CURRY WITH SPICY TOMATO AND COCONUT SAUCE

Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce image

Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry. It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire.

Provided by PinkCherryBlossom

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 butternut squash, peeled and 2 cm dice
2 red onions, roughly chopped
1 aubergine, chopped
2 red peppers, diced
1 (400 g) can chickpeas
2 garlic cloves, crushed
1/2 inch gingerroot, chopped
1 red chili pepper, deseeded and chopped
400 g chopped tomatoes
200 ml coconut cream
4 tablespoons chopped fresh coriander
3 tablespoons olive oil

Steps:

Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
Meanwhile begin making the sauce.
Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
When the veg is ready add the veg and the chickpeas to the sauce and heat through.

Nutrition Facts : Calories 432.8, Fat 14.9, SaturatedFat 7.5, Sodium 230.9, Carbohydrate 72.8, Fiber 11.8, Sugar 32.5, Protein 8

GARDEN VEGETABLE TOMATO SAUCE

Garden Vegetable Tomato Sauce image

I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 16 servings (2 quarts).

Number Of Ingredients 13

Ingredients

2 medium zucchini or yellow summer squash, chopped
3 medium carrots, chopped
2 medium onions, chopped
3/4 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3 tablespoons olive oil
5 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes, optional
2 cans (28 ounces each) crushed tomatoes in puree, divided
1/2 cup dry red wine

Steps:

Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges