Plant Based Roast Vegetable Curry

Even though we enjoy ourselves some good meat and dairy, we’ve got family members who choose not to eat those things, and I still want to wow their socks off when I feed them! This is a great simple meal to make and the flavour added by roasting the vegetables is fantastic.

Adapted from I heart Umami’s recipe here-

See me make it on youtube here-


8 cups mixed cut up vegetables such as but not limited to – fresh or frozen; peppers, eggplants, carrots, broccoli, cauliflower, green beans, zuchinni and cabbage

1/4 c olive oil

1 teaspoon salt

Fresh ground black pepper to taste

Mix together on a sheet pan lined with parchment. Roast at 425F for 20-30 minutes.


Meanwhile, make your sauce;

2 tbsp olive oil

2 tbsp chopped garlic

1 tbsp minced ginger (I use the paste!)

1/4 c dried onion or 1 cup chopped fresh onion

1 tsp each tumeric powder, coriander seed and ground cumin

2 tbsp peanut butter

2 tbsp lemon or lime juice

Saute garlic, ginger and if using fresh onion, onion, in 2 tbsp olive oil over med/high heat. Add remaining spices, stir around for 10-20 seconds, then add in your coconut milk. Stir it well, then add in your peanut butter and lemon/lime juice. Simmer for a few minutes, then set aside until your vegetables are done.

When vegetables done, toss them in the sauce and serve! The leftovers from this are one of my favourite leftovers.



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