Rich Red Curry with Roasted Vegetables
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 (Entrée portions)
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Calories
417 kcal
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Course
Main Course
Rich Red Curry with Roasted Vegetables
Description
The Rich Red Curry with Roasted Vegetables combines roasted sweet potatoes, broccoli, and red cabbage tossed in a touch of oil, maple syrup, curry powder, and salt, then roasted to develop caramelized edges while maintaining tender centers. Simmered alongside these is a fragrant curry sauce made with sautéed shallots, garlic, and fresh ginger, infused with red curry paste and enriched by coconut milk. This sauce is then balanced with turmeric, maple syrup, coconut aminos, and finished with lime juice for brightness. The result is a curry with creamy richness, subtle sweetness, and a vibrant spice profile that coats the colorful roasted vegetables.
The combination of the roasted root vegetables and cruciferous veggies offers a variety of textures, from soft and creamy to slightly crisp. Served over grains or cauliflower rice, it makes a satisfying main or hearty side. The addition of optional garnishes like cilantro and lime wedges introduces freshness to the plate.
Notes highlight recommended curry paste brands and offer alternatives for sugar and oil to suit preferences. The recipe also suggests topping with roasted cashews or serving with quinoa for added protein, and emphasizes that the prep time includes multitasking during roasting phases.
Ingredients
VEGETABLES
- 1 large sweet potato (cubed, skin on)
- 2 cups broccoli chopped, large stems removed, or cauliflower
- 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 salt 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 ounce coconut milk sub full fat for richer sauce, light, canned
- 1 healthy pinch salt plus more to taste, sea salt
- 1/2 tsp Turmeric ground
- 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 riced cauliflower
- quinoa
- rice
- cilantro
- lime wedges
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
- Use vegan-friendly red curry paste such as Thai True or Thai Kitchen, or adjust freshness with the DIY version by adding more to taste.
- Maple syrup can be substituted with coconut sugar in the curry for a different sweetness profile.
- The roasted vegetables should be added in stages to avoid burning delicate broccoli and red cabbage.
- For more protein, consider adding roasted cashews or serving the curry with quinoa.
- Prep time includes work done during roasting, so plan accordingly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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