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Roast Vegetable Curry

Roast Vegetable Curry

Kate Schat
Roast Vegetable Curry is a great simple meal to make and the flavour added by roasting the vegetables is fantastic.
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 8 servings
Calories 245 kcal

Ingredients
  

  • 8 cups mixed cut up vegetables such as but not limited to peppers, eggplants, carrots, broccoli, cauliflower, green beans, zuchinni and cabbage fresh or frozen
  • ¼ cup olive oil
  • 1 teaspoon salt
  • Fresh ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons garlic chopped
  • 1 tablespoon minced ginger I use the paste!
  • ¼ cup dried onion or 1 cup chopped fresh onion
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin
  • 1 330ml can coconut milk
  • 2 tablespoons peanut butter
  • 2 tablespoons lemon or lime juice

Instructions
 

Roast the Vegetables

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

Curry Sauce

  • Saute garlic, ginger and if using fresh onion, onion, in 2 tablespoons olive oil over medium-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!

Video

Notes

  • The leftovers from this Vegetable Curry are one of my favourites!
  • Adapted from I heart Umami's recipe here-

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 395mgPotassium: 468mgFiber: 8gSugar: 1gVitamin A: 9246IUVitamin C: 23mgCalcium: 62mgIron: 2mg
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