Roast Vegetable Curry
Roast Vegetable Curry is a great simple meal to make and the flavour added by roasting the vegetables is fantastic.
Ingredients
- 8 cups mixed cut up vegetables like peppers, eggplant, carrots, broccoli, cauliflower, green beans, zuchinni, 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
Tried this recipe?Let us know how it was!