Coconut Curry Vegetable Casserole
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2 medium-sized sweet potatoes, peeled and chopped 3 medium-sized carrots, peeled and chopped 1 green pepper, cored and chopped 1 block extra-firm tofu, cubed (or 1 can (540 ml) chickpeas)
1/2 cup raisins 1/2 cup chopped cashews (or slivered almonds)
2 cans (400 ml each) coconut milk 1 tbsp vegetable bouillon powder or paste 1 tbsp cilantro paste 1 tbsp pure maple syrup 1 tbsp curry powder 1 tsp cinnamon 1 tsp sea salt ½ tsp black pepper ½ tsp turmeric a pinch of asafoetida
Preheat oven to 350 degrees F. Grease an 11 X 13-inch glass baking dish with a bit of coconut oil.
Evenly distribute the sweet potatoes, carrots, green pepper, and tofu in pan. Sprinkle the raisins and cashews over top.
Whisk together the; coconut milk, vegetable bouillon powder, cilantro paste, maple syrup, curry powder, cinnamon, salt, pepper, turmeric, and asafoetida. Pour evenly over top of vegetables.
Bake in preheated oven, covered, for 30 minutes. Remove cover and bake for another 30 minutes, until veggies are fork tender.
Allow to cool for a few minutes before serving.
Serve over rice.
