2 Idaho potatoes halved lengthwise then across, each quarter cut into four wedges
1/4 cup olive oil
1 medium-sized red onion, peeled and cut into wedges
3 medium carrots, peeled and sliced corsswise into 1/2 inch pieces
1/4 pound green beasn, ends trimmed, snapped in half
6 cloves of garlic, peeled
1 red pepper, stemmed, seeded and cut into 1 inch pieces
1 1/2 tablespoons curry poweder
1 14-oz can plum tomatoes, crushed
2 cups broccoli florets
1 cup vegetable broth
4 grinds black pepper
2 tablespoons fresh lime juice
Cooked white rice for serving
Place rack in the center fo the oven. Heat oven to 500.
Put the potatoes in an 18x13x2 roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and the pan with oil. Cook 15 minutes and remove fromoven.
Move potatoes to side of pan. In the cneter, add the onions, carrots, green beans, garlic, and red pepper. Drizzle with 1 tablespoon of the oil. Roast 15 minutes longer.
Combine curry powder with tomatoes and toss over the vegetables. Add the broccoli around outer edges of the pan, on top of the tossed vegetables. Drizzle with oil. Roast 15 minutes longer. Remove from oven and transfer to a serving bowl.
Put the pan over high heat. Add the broth and bring to a boil, sraping hte pan to remove any crispy bits Reduce by half. Add the salt, pepper, and lime juice. Pour the sauce over the vegetables.
Serve over rice.