Roasted Spring Vegetable Curry



For the roasted vegetables

  • 1 pound fingerling potatoes, cut into 2-inch pieces
  • 2 cups cauliflower pieces, trimmed
  • 2 cups green beans, trimmed
  • 1/2 of 1 large yellow onion, cut into wedges
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked pepper

For the sauce

  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1/2 tablespoon grated ginger
  • 1/2 tablespoon lemongrass paste
  • 2 tablespoons red Thai curry paste
  • 1 (13.5 ounce) can full fat coconut milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • fresh cilantro leaves or cilantro sprouts for serving


To roast the veggies

  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl toss the prepped veggies with the olive oil, salt, and pepper. Then divide the veggies between the sheet pans and roast in the oven, rotating racks and stirring occasionally for 25-30 minutes.

To make the curry sauce

  1. Melt the coconut oil over medium heat in a small saucepan. Add the garlic, ginger, lemongrass paste, and red Thai curry paste to the pot. Mix with a whisk fro 1-2 minutes until the ingredients are thoroughly combined and the color of the paste has darkened slightly. Add the coconut milk, salt, and pepper stir to combine. Bring to a boil then reduce heat and simmer for 10 minutes. The sauce will reduce and thicken slightly. Taste and add more salt or pepper to your liking.


Serve over white or brown rice, quinoa, or millet.

Recipe Card powered byTasty Recipes
Shopping cart
There are no products in the cart!
Continue shopping