Rich Red Curry with Roasted Vegetables

Name: Rich Red Curry with Roasted Vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 (Entrée portions)
Ingredients: 1 large sweet potato; 2 cups broccoli or cauliflower; 1 1/2 cups red cabbage; 1 Tbsp neutral oil; 1 Tbsp maple syrup; 1 tsp curry powder; 1/4 tsp sea salt; 2 Tbsp coconut oil; 2/3 cup shallot; 6 cloves garlic*; 5 Tbsp ginger; 6 Tbsp red curry paste; 2 14-ounce cans light coconut milk; 1 healthy pinch sea salt; 1/2 tsp ground turmeric; 2 Tbsp maple syrup; 2 Tbsp Coconut aminos; 2 Tbsp lime juice; Cauliflower rice, quinoa, or rice; cilantro; Lime wedges

User Reviews

4.9

375 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 (Entrée portions)
Calories
417 kcal
Course
Main Course
Cuisine
Thai, Vegan

Rich Red Curry with Roasted Vegetables

Valerie Marks

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Rich coconut milk and red pepper-based curry with roasted vegetables and cauliflower or brown rice! A hearty, flavorful, 30-minute plant-based meal.

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Ingredients

Servings

VEGETABLES

1 large sweet potato (cubed, skin on)
2 cups broccoli or cauliflower (chopped, large stems removed)
1 1/2 cups red cabbage (sliced)
1 Tbsp neutral oil (divided// such as avocado or coconut // if oil-free, sub water)
1 Tbsp maple syrup
1 tsp curry powder (or store bought)
1/4 tsp sea salt

CURRY

2 Tbsp coconut oil (if oil-free, sub water)
2/3 cup shallot (chopped)
6 cloves garlic* (minced)
5 Tbsp ginger (freshly minced)
6 Tbsp red curry paste (ensure vegan friendly*, or DIY*)
2 14-ounce cans light coconut milk (sub full fat for richer sauce)
1 healthy pinch sea salt (plus more to taste)
1/2 tsp ground turmeric
2 Tbsp maple syrup (or coconut sugar* // plus more to taste)
2 Tbsp Coconut aminos (or sub tamari or soy sauce if not gluten-free // plus more to taste)
2 Tbsp lime juice (plus more to taste)

FOR SERVING optional

Cauliflower rice, quinoa, or rice
cilantro
Lime wedges

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Instructions

Preheat oven to 375 degrees F (190 C) and line a baking sheet (or more, as needed) with parchment paper.
Add vegetables to a mixing bowl and toss with with oil (or water), maple syrup, curry powder, and sea salt. Add the sweet potatoes to a baking sheet (leaving broccoli and cabbage behind) and roast for 10 minutes.
At the 10-minute mark, remove pan from oven and add broccoli and cabbage (this way, the cabbage and broccoli won't burn). Return to oven and roast for 12-15 minutes more.
In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat. Once hot, add coconut oil (or water), shallot, garlic, and ginger. Sauté for 3 minutes, stirring frequently.
Add curry paste and cook for 2 minutes, stirring occasionally. Then add coconut milk, sea salt, turmeric, maple syrup, and coconut aminos. Whisk to combine, and once bubbling, reduce heat to low. Simmer for 10 minutes. Then add lime juice.
Taste and adjust flavor as needed, adding more turmeric for earthy flavor, curry paste for spice or curry flavor, coconut aminos or salt for saltiness, maple syrup for sweetness, or lime juice for acidity. I added more lime juice, coconut aminos, and a bit more turmeric.
Optional: Transfer sauce to a blender (or use an immersion blender) and blend on high until puréed. This makes the sauce creamier, but it isn’t necessary.
To serve, divide the sauce between serving bowls and rest some veggies in the center along with a spoonful of (optional) rice or grain of choice. Garnish with cilantro or lime wedges (optional).
This dish is delicious fresh and as leftovers. Store leftovers (separately) in the refrigerator up to 4 days. Reheat on the stovetop or microwave until hot.

Notes

*My favorite vegan curry brands are Thai True and Thai Kitchen.*If using our DIY Red Curry Paste in this recipe, we recommend adding more of it as it is less concentrated than store-bought brands.*4 cloves garlic is equal to approximately 2 Tbsp minced garlic.*1 Tbsp (12 g) coconut sugar can be used in place of 1 Tbsp maple syrup in curry.*Nutrition information is a rough estimate calculated with oil and without sides/garnishes. Serves 2 as an entrée, 4 as a side. For more protein, top with roasted cashews or serve with quinoa.*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.

Nutrition Information

Show Details

Serving 1serving Calories 417 (21%) Carbohydrates 45.5g (15%) Protein 8g (16%) Fat 22.8g (35%) Saturated Fat 12.4g (62%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 1900mg (79%) Fiber 6.5g (26%) Sugar 21.3g (43%)

Nutrition Facts

Serving: 4(Entrée portions)

Amount Per Serving

Calories 417 kcal

% Daily Value*

Serving	1serving
Calories	417	21%
Carbohydrates	45.5g	15%
Protein	8g	16%
Fat	22.8g	35%
Saturated Fat	12.4g	62%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1900mg	79%
Fiber	6.5g	26%
Sugar	21.3g	43%