Turmeric Roasted Vegetables

Preheat the oven to 425° and position oven rack in the middle of the oven. Soak the toasted coconut in ¾ cup warm water. Halve potatoes lengthwise. Thinly slice cauliflower florets. Remove jalapeño stem and seeds and roughly chop the jalapeño. Peel the garlic. Halve and juice the lime. Thinly slice the shallot. TIP: Wash your hands and cutting board well after handling the jalapeño.

Add halved potatoes, sliced shallot, 2 tsp vegetable oil, turmeric, and a pinch of salt to a baking sheet, toss, and roast for 10 minutes. Remove baking sheet from the oven and add sliced cauliflower, green beans, grape tomatoes, brown mustard seed, and 1 tsp vegetable oil. Toss, and return baking sheet to the oven. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes.

Add soaked coconut and the soaking water, chopped jalapeño, peeled garlic, cumin, and a pinch of salt to a blender and blend for 1-2 minutes. Add the spicy cumin coconut sauce to a small saucepan over medium heat and bring to a gentle simmer. Simmer 1 to 2 minutes, turn off the heat, and add lime juice. TIP: The sauce should not be completely smooth; the coconut will still have texture.

Divide the spicy cumin coconut sauce between plates. Top with turmeric roasted vegetables. Dollop with mango chutney. Enjoy!