Roasted Vegetable Curry: A Comforting and Flavorful Plant-Based Meal

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:

• 1 yellow onion, chopped
• 2 cloves garlic, minced
• ½ 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)
• 1½ cups crushed canned tomatoes
• 1 cup vegetable broth
• 1 lime, juiced
• Fresh cilantro, to garnish

Equipment:

• 9×13 casserole dish (or similar)
• Cutting board
• Sharp knife

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve: Serve the roasted vegetable curry warm, over a bed of rice or with naan bread for a complete and satisfying meal.

Cooking Tips:

• Customize Your Vegetables: You can swap out the sweet potato, bell pepper, or cauliflower with any vegetables you prefer, like zucchini, carrots, or eggplant.
• Adjust the Heat: Depending on your preference, you can make this curry mild or spicy by adjusting the type of curry powder or adding fresh chili for extra heat.
• Meal Prep Friendly: This dish stores well in the fridge for up to 3-4 days, making it an excellent choice for meal prep. It also freezes well for longer storage.

Nutritional Benefits:

This roasted vegetable curry is packed with nutrients from a variety of plant-based ingredients. Chickpeas provide a good source of plant protein and fiber, while sweet potatoes offer complex carbohydrates and a rich supply of vitamin A. The cauliflower and bell pepper add a dose of antioxidants and essential vitamins, while coconut milk offers healthy fats. The combination of these vegetables with healing spices like turmeric and cumin makes this dish both nourishing and anti-inflammatory.

Why You’ll Love This Recipe:

You’ll love the simplicity and deep flavors of this roasted vegetable curry. It’s a hearty, one-pan dish that requires minimal prep and delivers maximum taste. The creamy coconut milk combined with fragrant spices creates a rich, comforting sauce that pairs perfectly with the roasted vegetables. Plus, this recipe is fully plant-based, making it ideal for vegetarians, vegans, or anyone looking to incorporate more veggies into their diet. The addition of lime juice and cilantro gives it a fresh and zesty finish, elevating the entire dish.

Dietary Information:

• Vegan: This recipe is entirely plant-based, making it suitable for vegans.
• Gluten-Free: Use tamari instead of soy sauce to make this dish gluten-free.
• Dairy-Free: Coconut milk replaces traditional dairy in this recipe, keeping it creamy without any dairy products.
• Nut-Free: This recipe does not contain nuts, making it a great option for those with nut allergies.

Why This Recipe Works:

This roasted vegetable curry works because roasting the vegetables intensifies their flavors, while the coconut milk and tomatoes create a rich, savory base. The spices infuse the dish with warmth and depth, making it both hearty and flavorful. Roasting everything in one pan allows the flavors to meld together, and the hands-off cooking process makes it easy and convenient. The lime juice and cilantro provide a fresh contrast to the deep, comforting flavors of the curry, balancing the dish perfectly.

Conclusion:

Roasted vegetable curry is a delicious, healthy, and easy-to-make meal that brings together the best of roasted vegetables and creamy curry flavors. Whether you’re cooking for a family dinner or meal-prepping for the week, this dish is sure to satisfy your taste buds while nourishing your body. It’s a fantastic way to enjoy plant-based goodness in every bite, and the rich, fragrant sauce will leave you craving more. Try this recipe today, and make it a regular addition to your meal rotation!

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