Description
A vibrant and flavorful roasted vegetable curry with the richness of coconut milk and the zesty kick of red curry paste.
Ingredients
Scale
- 2 cups sweet potatoes, cut into 1-inch cubes
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups bell peppers, cut into 1-inch pieces (any color)
- 1 can chickpeas, well-drained and patted dry
- 1 can full-fat coconut milk
- 2–3 tablespoons red curry paste
- 1 tablespoon fresh ginger, grated or minced
- 2 cloves garlic, minced
- lime juice to taste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar or maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop all your chosen vegetables into roughly 1-inch pieces.
- Drain and rinse your can of chickpeas thoroughly, then pat them dry with a paper towel.
- Place all the chopped vegetables and the patted-dry chickpeas into a very large mixing bowl.
- In a separate medium-sized bowl, pour in your full-fat coconut milk.
- Add the red curry paste, minced fresh ginger, minced garlic, soy sauce (or tamari), and a teaspoon of brown sugar or maple syrup.
- Whisk everything together until it’s smooth and uniform.
- Pour the entire bowl of coconut curry sauce over your prepped vegetables and chickpeas.
- Toss everything thoroughly to ensure every piece is coated in the sauce.
- Line a large sheet pan with parchment paper and spread the sauced vegetables and chickpeas in a single layer.
- Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly caramelized.
- Once roasted, remove from the oven and squeeze fresh lime juice over the top.
- Garnish with fresh cilantro or chopped green onions and serve immediately over rice, quinoa, or with naan bread.
Notes
- This dish can be enjoyed on its own or served with a side of rice or bread.
- Feel free to use any seasonal vegetables you prefer.
- The roasting time may vary slightly based on the size of your vegetable pieces.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg