Directions

1. Prepare the vegetables. Preheat a convection oven to 400° F.  
2. Place the sweet potatoes, cauliflower, and carrots in separate bowls. Divide the vegetable oil, salt, and pepper equally into the bowls. Toss the vegetable with the vegetable oil, salt, and black pepper until evenly coated.  
3. Arrange the vegetables in a single layer on sheet pans. Roast until browned and tender, turning as needed. Carrots and cauliflower will take approximately 15 minutes. Sweet potatoes will take approximately 30 – 35 minutes. Remove each vegetable from the oven when tender.  
4. Prepare the curry. Heat the vegetable oil in a large pot, tilt skillet, or kettle over medium-high heat. 
5. Add the diced onions and sauté until translucent, approximately 3 – 5 minutes.  
6. Add the red bell pepper and cook for another 3 minutes.  
7. Add garlic, fresh ginger, and optional habanero pepper. Cook for approximately 1 minute, until fragrant.  
8. Add the curry powder, allspice, thyme. Stir to combine and cook for approximately 30 seconds.   
9. Add the SunButter, coconut milk, and water. Whisk until the SunButter is fully incorporated and the sauce is smooth. Heat for approximately 5 minutes, stirring frequently.   
10. Add the roasted vegetables and drained kidney beans. Stir gently to combine. 
11. Continue cooking for approximately 10 minutes, or until the curry is heated through and the flavors have melded.