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Roast Vegetable Curry
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Roast Vegetable Curry

Roast Vegetable Curry is a great simple meal to make and the flavour added by roasting the vegetables is fantastic.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 8 servings
Calories: 150kcal


  • 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
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • Fresh ground black pepper, to taste
  • 2 Tablespoon olive oil
  • 2 Tablespoon garlic, chopped
  • 1 Tablespoon minced ginger I use the paste!
  • 1/4 cup dried onion, or 1 cup chopped fresh onion
  • 1 teaspoon tumeric powder
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin
  • 1 330ml can coconut milk
  • 2 Tablespoon peanut butter
  • 2 Tablespoon lemon, or lime juice


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!



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


Calories: 150kcal