Prepare brown rice according to package directions. Peel and chop vegetables to be roasted.
Preheat oven to 400 degrees. To a large mixing bowl add chopped sweet potato, squashes, broccoli, garlic, olive oil, and seasonings. Mix to coat evenly then spread onto a sheet pan, making sure not to overcrowd the pan for proper roasting (use 2 sheet pans if necessary).
Bake in the oven for 25-30 minutes until vegetables are slightly browned and tender.
While the vegetables are roasting make the curry paste. Use a bowl or container large enough to add a can of coconut cream once the paste is mixed. To the container, combine the sweet chili sauce, plum sauce, curry powder and graham masala. Mix the ingredients with a spoon to form a paste, then add the can of coconut cream, stirring to combine.
Heat the curried coconut cream in a sauce pan. Add half of the roasted vegetables to the curry and heat until just simmering. Reserve remaining vegetables for salads or side dishes.
Serve with brown rice or naan and garnish with fresh pomegranate and pumpkin seeds.
*NOTE: Use leftover roasted veg and rice to make the Plant Power Bowl!
