Roasted Cauliflower and Carrots with Chickpeas and Coconut Curry


  • Preheat oven to 450°F. In a medium bowl, toss together cauliflower, carrots, ghee (you may need to melt it), and salt. Spread the cauliflower mixture over a large, rimmed sheet pan. Roast the vegetables in the oven until browned in places and tender; stirring once; about 15 minutes.
  • Meanwhile, bring 1 cup of water to a boil. Add raisins to a glass bowl and pour boiling water over the top. Allow to sit and rehydrate while veggies are roasting. Drain when ready to use.
  • Remove veggies from oven and add the beans, raisins, jar of Coconut Curry and stir. Spread out evenly and add back to oven to warm everything together; 5 minutes more.
  • Remove from heat and season with salt and pepper. Garnish with minced cilantro. Serve as a side over rice. Serves 4-6