This is quite a substantial dish; served over rice, it’s a meal in itself. You can make this as large or as small as you want, depending on your circumstances. Don’t overcrowd the roasting pan, if necessary, use two. Try to keep the pieces of vegetables uniform, to ensure even roasting.
5 T peanut or sesame oil, divided
root vegetables, enough to fill a roasting pan, or two, peeled or not (celeriac should be peeled)
salt and pepper, to taste
1/4 c green, red or yellow curry paste; or 1 T chili paste; or 1 t cayenne pepper; or to taste
1 c coconut milk, or more, if making a very large amount
1/2 c peanut butter
1 T soy sauce
chopped fresh cilantro or mint, for garnish, optional
1. Heat oven to 450ºF. Combine 4 T of the oil and the vegetables in a large bowl or the roasting pan. Add salt and pepper and stir to coat vegetables with oil. If necessary, put vegetables in a roasting pan and put in oven. Roast, stirring every now and then, for about 45 minutes to an hour, until tender and beginning to brown.
2. Towards the end of the roasting time, add the remaining 1 T of oil in a small saucepan over medium heat. Add the curry paste and stir for a minute or so, until fragrant. Whisk in coconut milk, peanut butter, and soy sauce. Bring to a simmer, then lower heat and keep warm.
3. When vegetables are done, transfer to a serving platter or bowl, or keep in roasting pan. Add coconut milk mixture and stir to combine. Taste. Add more curry paste or soy sauce if you think it’s needed. Garnish with fresh herbs, if using, and serve, hot or warm, over rice, if you like.