Description

Roasted vegetable curry is the perfect dish to warm your soul and nourish your body. This easy, one-pan recipe combines a vibrant array of vegetables like sweet potato, cauliflower, and bell peppers, with aromatic spices like cumin, turmeric, and curry powder, all roasted together in a creamy coconut-tomato sauce. The result is a rich, flavorful curry that is both satisfying and healthy. Whether you’re looking for a plant-based meal or a hearty vegetable dish to enjoy with rice, this roasted vegetable curry is a must-try.

Ingredients

Units Scale

1 yellow onion, chopped
2 cloves garlic, minced
1/2 inch fresh ginger, diced
400 ml canned chickpeas (1 can), drained and rinsed
1 small sweet potato, chopped
1 red bell pepper, chopped
1 cup cauliflower florets, chopped
1 tsp cumin
1 tsp turmeric
2 tbsp curry powder (mild or hot, depending on preference)
1 tbsp soy sauce (use tamari for gluten-free)
400 ml coconut milk (1 can)
1 1/2 cups crushed canned tomatoes
1 cup vegetable broth
1 lime, juiced
Fresh cilantro, to garnish

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Ingredients: In a 9×13 casserole dish, add all of the ingredients except for the lime juice and cilantro. This includes the chopped onion, minced garlic, diced ginger, chickpeas, sweet potato, bell pepper, cauliflower florets, cumin, turmeric, curry powder, soy sauce, coconut milk, crushed tomatoes, and vegetable broth.
Mix Everything Together: Stir everything in the casserole dish until all ingredients are evenly combined and the vegetables are coated with the spices and sauce.
Cover and Bake: Cover the dish with a lid or foil, and bake for 1 hour, or until the sweet potato is tender. Check halfway through to ensure the vegetables are cooking evenly, and give it a gentle stir if needed.
Add the Finishing Touches: Once the curry is done, remove it from the oven. Drizzle a bit more coconut milk on top if desired, then squeeze fresh lime juice over the curry. Garnish with chopped fresh cilantro for a burst of color and flavor.
Serve: Serve the roasted vegetable curry warm, over a bed of rice or with naan bread for a complete and satisfying meal.

Prep Time: 10
Cook Time: 50