Roasted Curried Veggies with Coconut Rice

We discovered this the first week in Uganda and make it all the time.  Just throw in whatever veggies you have available!

We use:

Sweet potatoes
Zucchini
Onions
Carrots
Eggplant

We chop them up, boil the carrots and potatoes a bit to get them halfway cooked, and then coat them in the following seasonings:

Olive Oil

Minced Garlic

Curry Powder
Salt
Pepper

Roast them in the oven (you could also just stir fry them for those of you without an oven) at around 200 C for about 15 minutes.

For the rice, replace some of the water with coconut milk and make as normal.  Not a precise science, but very delicious.