Easiest Roasted Veggie Thai Curry

By: GI 365

Ingredients:

1 Sheet Pan of Roasted Veggies from Roasted Market Veggies
or
1 pound sweet onions, cut into halves then sliced into ¼" half moons
½ of a red bell pepper, seeded, sliced into strips then cut into 1" rectangles
¾ pound of zucchini, cut into quarters lengthwise and sliced crosswise into ½" triangles
¾ pound Japanese eggplant, cut into quarters lengthwise and sliced crosswise into ½" triangles
3 Tablespoons olive oil
1 Teaspoon sea salt

Curry:

2 Tablespoons Curry paste*, I've used both red & Panang curry paste for this recipe
2 Tablespoons avocado oil
2 cans - 13.5 ounces each, full fat coconut milk
1 Teaspoon sea salt + additional to taste at the end of the cooking time

Directions: