Description
A cozy bowl of roasted vegetables meets a creamy, aromatic curry sauce in this easy dinner favorite. This colorful, plant-based meal brings big flavor to your table with minimal fuss, making it perfect for busy evenings or relaxed weekend dinners.
Ingredients
Scale
- 3 cups (300 g) cauliflower florets
- 2 medium sweet potatoes (400 g), peeled and diced
- 1 large red bell pepper (150 g), chopped
- 1 medium red onion (150 g), cut into wedges
- 2 tablespoons (30 ml) olive oil, divided
- 3 garlic cloves, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 2 tablespoons (12–16 g) curry powder
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1–2 g) ground turmeric
- 1 can (400 ml) full-fat coconut milk
- ½ cup (120 ml) vegetable broth
- 1 cup (240 g) chopped tomatoes
- 1 tablespoon (15 ml) fresh lime juice
- Salt and black pepper, to taste
- 2 tablespoons (8 g) fresh cilantro, chopped
- 2 cups (370 g) cooked basmati rice or naan, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the cauliflower, sweet potatoes, bell pepper, and red onion with 1 tablespoon of olive oil, salt, and black pepper.
- Spread the vegetables in a single layer and roast for 25–35 minutes, turning halfway through, until tender and golden.
- Heat the remaining olive oil in a large skillet over medium heat. Add the garlic and ginger and cook for 30–60 seconds.
- Stir in the curry powder, cumin, and turmeric. Cook for about 30 seconds until fragrant.
- Add the chopped tomatoes, coconut milk, and vegetable broth. Stir well and bring to a gentle simmer.
- Reduce the heat and simmer the sauce for 8–10 minutes, stirring occasionally, until slightly thickened.
- Add the roasted vegetables and gently stir to coat them in the sauce.
- Simmer for another 3–5 minutes. Adjust the consistency with extra broth if needed.
- Remove from the heat and stir in the lime juice. Taste and adjust the seasoning.
- Garnish with fresh cilantro and serve hot over basmati rice or alongside warm naan.
- Prep Time: 25
- Category: dinner
- Cuisine: amircain