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Easy Roasted Vegetable Curry Recipe

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3.9 from 34 reviews

This Easy Roasted Vegetable Curry is a vibrant, hearty dish featuring a medley of roasted vegetables and legumes in a rich, flavorful curry sauce. Bursting with nutritious ingredients like sweet potatoes, chickpeas, and broccoli, combined with aromatic spices and creamy coconut milk, it makes for a wholesome and comforting meal perfect for any occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Legumes

  • 1 medium onion, chopped
  • 2 large garlic cloves, finely chopped
  • 1-inch knob fresh ginger, finely chopped
  • 1 medium red bell pepper, sliced
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1/2 pound sweet potato, peeled and cut into 1/2-inch cubes
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 1 can (14 oz / 400 g) green lentils, drained and rinsed

Liquids and Paste

  • 4 tablespoons curry paste (use your favorite)
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 can coconut milk (approximately 14 oz / 400 ml)
  • 1/2 cup vegetable stock

Garnish and Seasonings

  • Fresh cilantro to garnish
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetable curry mixture.
  2. Combine ingredients in baking dish: In a large 9 x 13-inch baking dish, add the chopped onion, garlic, ginger, sliced red bell pepper, cauliflower florets, broccoli florets, cubed sweet potatoes, drained chickpeas, green lentils, curry paste, and crushed tomatoes. Stir everything well to thoroughly combine the ingredients.
  3. Add liquids and mix: Pour in the coconut milk and vegetable stock over the mixture. Stir again to evenly distribute the liquids among the vegetables and legumes.
  4. Cover and bake: Tightly cover the baking dish with foil and bake in the preheated oven for 40 minutes or until a knife easily slides into a cube of sweet potato, indicating tenderness.
  5. Remove cover and finish baking: Take off the foil and return the dish to the oven. Continue baking uncovered for another 20 minutes until the top begins to caramelize and the sauce has thickened, enhancing the flavor and texture.
  6. Garnish and serve: Once done, garnish with fresh cilantro. Season with salt and freshly ground black pepper to taste. Serve the roasted vegetable curry over steamed rice or with warm naan bread for a complete meal.

Notes

  • You can adjust the curry paste quantity based on your preferred spice level.
  • Feel free to substitute or add other vegetables like zucchini or carrots depending on what’s in season.
  • This dish is perfect for meal prep and tastes even better the next day as flavors meld.
  • For a gluten-free meal, serve with rice or gluten-free naan.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian
  • Diet: Vegan

Find it online: https://allyumcooks.com/easy-roasted-vegetable-curry-recipe/