follow-up to the roasted veggie post: what they went into next

This is a follow-up to yesterday's post about roasted root vegetables. The burning question from friends new and old seems to be "whether you really cook for your family every night?!" What do you think? I mean really folks. If you think I cook from scratch each day, then you overestimate me! But, what I do have is a fabulously stocked pantry/fridge/freezer so I can "make" dinner even on the busiest of days. A while back I mentioned those Maya Kaimal sauces. They came in handy again the other night. I purposefully roasted a ton of root veggies and tucked the remainder in the fridge. The next night, I knew everyone wouldn't want the same dinner, so I simply chopped the remaining pork tenderloin up into bite-size pieces, and tossed that and the root veggies into a pot with a Maya Kaimal curry sauce. Dinner was made in, oh, about 5 minutes. Fabulous.

I had intended to make this curry with just the root vegetables and some tofu I had picked up at the store. But, my meat-lover husband lucked out since we had the second pork tenderloin...and it ended up being a pork curry instead. For for those of you looking for more meatless meal ideas, the combination of roasted veggies + tofu + sauce (or just the hearty veggies alone + sauce!) would be delicious. I served our bowls over brown rice (those genius frozen packets that are ready in 3 minutes) + a dollop of Whole Food's Mango Salsa (found in the produce section). And it was really, really good.

Here are two more ideas of sauces to keep on hand for those who might like a few more ideas of things to keep on hand to make mealtime easy.