Preheat oven to 180°C.Arrange the chopped vegetables in an oven safe baking trayDrizzle with olive oil and season.Roast in the oven until soft – about 40 minutesIn the meantime, in a saucepan add the butter and saute the garlic and ginger for a few minutesAdd the coconut milk and simmer for 30 minutes on medium – low heat, until reduced to your likingTransfer coconut milk to a bowl and add roasted vegetables. SeasonYou can also mash a few veggies if you like it that way.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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