Roasted Vegetable Curry Recipe
Roasted vegetable curry is made with sweet potatoes, carrots, cauliflower, and peppers, oven-roasted and finished in coconut tomato sauce.
Servings 6
Calories 217kcal
Ingredients
- 3 tablespoons avocado oil
- 2 tablespoons Indian curry paste
- 1 red bell pepper cored and cut into strips
- 2 red onions peeled and quartered
- 2 medium carrots peeled and chopped into 1-inch pieces
- 1 medium sweet potato peeled and chopped into 1-inch pieces
- 2 cups cauliflower florets (½ small head)
- 3 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated (1-inch nub)
- 14 ounces canned diced tomatoes
- ¾ cup coconut milk
- 1 tablespoon lime juice (1/2 lime)
- 1 teaspoon granulated sugar
- fresh parsley chopped, for garnish
- lime wedges for garnish
Instructions
- Preheat your oven to 400 degrees F. In a small bowl, stir together 2 tablespoons avocado oil and 1 tablespoons Indian curry paste.
- Arrange 1 red bell pepper, 2 red onions, 2 medium carrots, 1 medium sweet potato, and 2 cups cauliflower florets out on a baking sheet. Pour the curry oil over the veggies and toss until evenly coated. Spread the veggies out into a single layer.
- Roast for 40-45 minutes, or until tender and slightly caramelized around the edges. Stir halfway through cooking.
- While the veggies are roasting, place a large pot over medium heat and pour in 1 tablespoons avocado oil. Once hot, add 3 cloves garlic and 1 tablespoon fresh ginger. Cook for 1-2 minutes, stirring constantly. Stir in the remaining 1 tablespoons Indian curry paste and cook for 30-60 seconds to release its full flavor.
- Pour in 14 ounces canned diced tomatoes, 3/4 cup coconut milk, 1 tablespoon lime juice, and 1 teaspoon granulated sugar. Stir and bring to a gentle simmer, cook for 5-7 minutes until the sauce has thickened slightly.
- Once the veggies are done roasting, add them to the pot with the curry sauce and stir to combine. Simmer for another 2-3 minutes.
- Serve warm over cooked rice with naan bread. Garnish with chopped fresh parsley or cilantro with a couple of lime wedges on the side.
Notes
I like using a mild curry paste to keep this dish family-friendly, but if you like your curry spicy, you can use hot curry paste instead.
If the curry thickens after storing, add a splash of water or coconut milk when reheating.
You can swap in broccoli, zucchini, or butternut squash, but softer vegetables may need less roasting time.
Nutrition
Calories: 217kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 221mg | Potassium: 587mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9441IU | Vitamin C: 54mg | Calcium: 64mg | Iron: 2mg
