Roasted Vegetable Curry with Pumpkin

Preheat the oven to 375 degrees F (190 degrees C).

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.

Roast vegetables on a low shelf in the preheated oven until soft about 45 minutes.

Meanwhile place cauliflower florets in a saucepan cover with water and bring to a boil. Cook until soft but still firm about 5 minutes. Remove from heat run under cold water and drain. Set aside.

Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder cumin coriander and turmeric; cook for 1 minute stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly and simmer until sauce reduces adding water as needed to maintain a thick consistency about 20 minutes.

Add reserved cauliflower and roasted vegetables to the reduced sauce stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm 2 to 3 minutes.