Thai-style roasted vegetables

1 T peanut or vegetable oil\\
2 medium potatoes, diced\\
1 medium-to-large eggplant, diced \\
1 red pepper, cored, stemmed and cut into strips or pieces\\
1/2 pound green beans, trimmed\\
2 onions, quartered\\
1 c sliced mushrooms\\
8 to 12 cloves garlic, peeled\\
Salt and freshly ground black pepper\\
1 cup peas (frozen are fine) or snap peas\\
2 tomatoes, cut into eighths or grape tomatoes\\
1 block extra firm tofu, cubed\\
2 T green, yellow or red curry paste (for fewer calories either 1 tablespoon chili paste; or cayenne to taste)\\
1/2 cup coconut milk\\
2 T crunchy ''natural'' peanut butter\\
1 tablespoon soy sauce or worchestershire sauce\\
Chopped fresh cilantro, mint and/or Thai basil leaves for garnish.\\

Heat oven to 450 degrees. Place a deep ovenproof skillet or casserole over medium heat and add oil. A minute later, add all vegetables except peas and tomatoes; sprinkle with salt and pepper and stir. Put pan in oven and roast, stirring once or twice, for 30 minutes. Add tomatoes and peas, stir, and continue to roast until vegetables are tender and beginning to brown, about 45 minutes to an hour total. Heat small saucepan over medium heat. Add curry paste and stir; whisk in coconut milk, peanut butter and soy sauce and bring to a simmer. Keep warm. When vegetables are done, stir in coconut milk mixture. Taste and adjust seasoning, adding more soy sauce or curry paste if necessary. Garnish with herbs and serve hot or warm.

Number of Servings: 10

Recipe submitted by SparkPeople user CHIGIRL410.