Thai Style Roasted Veg - cooking recipe

Ingredients

For the Red Curry Paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1 garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped
2 teaspoons lemongrass, finely chopped
2 fresh red chilies, de-seeded
For the roast vegetables
2 aubergines, chopped into 2 . 5cm/1 inch pieces
1 lb button mushroom, left whole
16 cherry tomatoes
2 red onions, quartered
250 g firm tofu, cubed
1 tablespoon shoyu or 1 tablespoon light soya sauce
1 tablespoon peanut oil
1 limes, juice of or 1 lemon, juice of, only
For the garnish
2 tablespoons fresh basil, finely chopped

Preparation

Preheat oven 190\u00b0C.
First make the red curry paste:
Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
Transfer to a serving platter and garnish with basil.