Thai Style Roasted Veg Recipe

Name: Thai Style Roasted Veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Red Curry Paste; 2 teaspoons coriander seeds; 1 teaspoon cumin seed; 1 garlic clove, finely chopped; 2 teaspoons fresh ginger, finely chopped; 2 teaspoons lemongrass, finely chopped; 2 fresh red chilies, de-seeded; For the roast vegetables; 2 aubergines, chopped into 2 . 5cm/1 inch pieces; 1 lb button mushroom, left whole; 16 cherry tomatoes; 2 red onions, quartered; 250 g firm tofu, cubed; 1 tablespoon shoyu or 1 tablespoon light soya sauce; 1 tablespoon peanut oil; 1 limes, juice of or 1 lemon, juice of, only; For the garnish; 2 tablespoons fresh basil, finely chopped

Servings: persons

For the Red Curry Paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1 garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped
2 teaspoons lemongrass, finely chopped
2 fresh red chilies, de-seeded
For the roast vegetables
2 aubergines, chopped into 2 . 5cm/1 inch pieces
1 lb button mushroom, left whole
16 cherry tomatoes
2 red onions, quartered
250 g firm tofu, cubed
1 tablespoon shoyu or 1 tablespoon light soya sauce
1 tablespoon peanut oil
1 limes, juice of or 1 lemon, juice of, only
For the garnish
2 tablespoons fresh basil, finely chopped

1
Preheat oven 190u00b0C.
2
First make the red curry paste:
3
Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
4
Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
5
Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
6
Transfer to a serving platter and garnish with basil.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 18 ingredients. The key ingredients include: For the Red Curry Paste, 2 teaspoons coriander seeds, 1 teaspoon cumin seed, 1 garlic clove, finely chopped, and more.

Yes, Thai Style Roasted Veg falls under the Vegetarian 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.

Thai Style Roasted Veg

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