Roasted Broccoli/Cauliflower Curry

1: Pre-heat an oven to 425°F.

2: Add cauliflower and broccoli to a large mixing bowl with the remaining ingredients and mix until well-incorporated.

3: Place on an elevated tray and roast in the oven for 40 minutes.

4: While veggies roast, add 3 tbsp avocado oil to a large pot over medium high heat.

5: Add onion, bell pepper, garlic, Fresno chili, and ginger to the pan along with all the spices and mix in. Cook down for 2 minutes.

6: Add tomato paste and stir in briefly.

7: Pour in carrot juice and coconut milk, allowing to come back up to a simmer.

8: Pour in vegetable broth with the lemon juice and bring back up to a simmer.

9: Pour curry in a blender and blend on high until smooth and creamy.

10: Pour curry back into the same pot, bring back to a boil, then reduce to simmer.

11: Add roasted broccoli and cauliflower to the pot.

12: Add cilantro and green onions to the cooked rice and mix together.

13: Serve rice with curry in storage containers.