Roasted Vegetable Curry Recipe

Name: Roasted Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 large or 2 small sweet potatoes; 1 onion; 1/2 small head of cauliflower; 2 tablespoons vegetable oil; 1/2 teaspoon salt; 2 teaspoons grated peeled ginger root; 2 tablespoons Curry Powder (page 238); 1/2 teaspoon salt; 1 cup coconut milk; 1 cup diced tomatoes

Servings: persons

1 large or 2 small sweet potatoes
1 onion
1/2 small head of cauliflower
2 tablespoons vegetable oil
1/2 teaspoon salt
2 teaspoons grated peeled ginger root
2 tablespoons Curry Powder (page 238)
1/2 teaspoon salt
1 cup coconut milk
1 cup diced tomatoes

1
Preheat the oven to 450.
2
Peel the sweet potatoes and onion, cut them into 3/4-inch chunks, and place them in a large bowl.
3
Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl.
4
Add the oil, sprinkle with salt, and toss to coat.
5
Spread the vegetables in a single layer on one or two oiled baking trays.
6
Roast for 20 minutes, stirring once after about 10 minutes.
7
Meanwhile, in a bowl whisk together the ginger, Curry Powder, salt, and coconut milk until smooth.
8
Stir in the tomatoes.
9
After the vegetables have roasted for 20 minutes, pour the Curry Sauce over them and stir to coat.
10
Return them to the oven until tender, about 5 minutes.
11
Serve on rice and top with raisins and/or toasted nuts, cooked green peas and chopped cilantro, and a dollop of cool yogurt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large or 2 small sweet potatoes, 1 onion, 1/2 small head of cauliflower, 2 tablespoons vegetable oil, and more.

Yes, Roasted Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Curry

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