Roasted Vegetable Curry
A comforting vegan dish with roasted vegetables, creamy coconut milk, and spices that evoke warmth and tranquility.
Ingredients
Vegetables and Base
- 1 each yellow onion, chopped
- 2 cloves garlic, minced
- 0.5 inch ginger, diced
- 1 small sweet potato, chopped
- 1 each red bell pepper, chopped
- 1 cup cauliflower florets
- 1 can (400 ml) chickpeas, drained and rinsed
- 1.5 cups crushed tomatoes
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
Spices
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp curry powder (mild or hot)
- 1 tbsp soy sauce (or tamari for gluten-free)
Finishing Touches
- 1 each Juice of 1 lime
- Fresh cilantro to garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Add all ingredients — except lime and cilantro — directly into your casserole dish.
- Mix with a spoon or clean hands, coating every piece of vegetable in spice and sauce.
Baking
- Cover with foil and bake for about an hour.
- You'll know it's ready when the sweet potatoes yield softly under a fork and the sauce has thickened into gold.
Serving
- To serve, drizzle extra coconut milk, squeeze fresh lime juice, and scatter cilantro leaves on top.
Notes
Common mistakes include overcrowding the pan and uneven chopping. Avoid these for the best results. The recipe is forgiving and can be adapted with different vegetables or spices as desired. Great with rice or flatbreads.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 41gProtein: 10gFat: 23gSaturated Fat: 18gFiber: 9.8gSugar: 10g