Easy Roasted Coconut Curry Vegetables

Spice up your meals with this ridiculously easy and delicious recipe for Easy Roasted Coconut Curry Vegetables!

I have to say, there are two spices that I am madly in love with in this world; one of them is cinnamon, and the other is curry!  Curry is such a deliciously wonderful and complex spice, and it can completely transform any food with just a dash or two.  My mouth waters just thinking about some of the amazing curry dishes I’ve enjoyed over the years… Mmmm…

Jeff and I honestly can’t get enough of these Roasted Coconut Curry Vegetables.  I hope you feel the same way about them, too!

Why this Recipe Works:

• Don’t be intimidated by this recipe! If you’re like me and love curry, too, then you’ll be super happy to know that this dish ridiculously easy for how delicious it is.
• These veggies are super fragrant and are the perfect addition to any plate.
• This recipe is great for meal prep – double or triple it and you’ll be good to go for a several days.

The Health Benefits of Curry Powder:

• This recipe is a health powerhouse thanks to those veggies and that curry powder. Consuming curry powder may help with inflammation, may help with pain and fatigue, and may help fend off certain diseases. This is all thanks to its top ingredient: turmeric.

Looking for other delicious veggie inspired recipes? Then you have to try my:

• Roasted Vegetable Bowls
• 15-Minute Vegan Asian Stir Fry
• Roasted Vegetable Tacos with Chipotle Pomegranate Sauce
• Chunky Cabbage and Carrot Soup
• No-Chop Chunky Vegetable Soup

How to Make Easy Roasted Coconut Curry Vegetables:

1. Preheat your oven to 400 F / 204 C . Then, line a baking sheet with parchment paper, if you have some. If not, a parchment-free baking sheet is fine! That paper just helps with clean up.

2. Place all chopped veggies into a mixing bowl.  Set aside.

3. In a small bowl, mix together the melted coconut oil, ginger, curry powder and salt.

Side Note – in past posts and YouTube videos I have mentioned that coconut oil is something I only use on rare occasions due to it’s saturated fat content.  Well, this would be one of those rare occasions!  That coconut flavor is really important in the recipe.  Another one of my recipes where coconut oil is used is in the crust for my Vegan Cherry Blueberry Pie.  YUM!  That coconut flavor really adds to that pie crust in a magical way.  Anyway, back to the curry!

4. Pour the oil/curry mixture over the bowl of veggies and mix it all together very well.

5. Transfer the veggies onto your baking sheet and spread them out into a single layer.

6. Then, place them in the oven to roast for 20 – 25 minutes or until the veggies are tender and the tips of the vegetables (the broccoli, in particular) are browned.

So easy and sooo tasty.

Enjoy!!

Top Tips for Making Easy Roasted Coconut Curry Vegetables:

• We usually enjoy these coconut curry vegetables in a bowl along with some brown rice and garbanzo beans that have been drizzled with coconut aminos, but they amazingly work nicely as side dish on any plate.
• My favorite vegetables to use with this recipe are bell peppers, zucchini, and broccoli, but feel free to try any vegetable you like. Carrots or cauliflower would go well with this recipe, too.
• You can find flat parchment sheets HERE

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Easy Roasted Coconut Curry Vegetables

Spice up your meals with this ridiculously easy, delicious, and healthy recipe for Easy Roasted Coconut Curry Vegetables!

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Course: Side Dish

Cuisine: gluten-free, plant based, vegan

Keyword: Coconut Curry Vegetables

Prep Time: 6 minutes

Cook Time: 25 minutes

Total Time: 31 minutes

Servings: 4 servings

Author: Audrey Dunham

Ingredients

• ▢ 1 red bell pepper seeded and sliced into 1/2 inch strips
• ▢ 1 green bell pepper seeded and sliced into 1/2 inch strips
• ▢ 1 large zucchini chopped into 1 inch chunks
• ▢ 2 c. broccoli florets chopped into bite-sized pieces
• ▢ 1 1/2 Tbsp. coconut oil (22 ml), melted
• ▢ 2 tsp. finely chopped fresh ginger (use the pre-minced type when in a pinch!)
• ▢ 3 tsp. curry powder
• ▢ 1/2 tsp. salt + more to taste

Instructions

• Preheat your oven to 400 F / 204 C. Then, line a baking sheet with parchment paper, if you have some.  If not, a parchment-free baking sheet is fine! That paper just helps with clean up.
• Place all chopped veggies into a mixing bowl.  Set aside.
• In a small bowl, mix together the melted coconut oil, ginger, curry powder and salt.
• Pour the oil/curry mixture over the bowl of veggies and mix it all together very well.
• Transfer the veggies onto your baking sheet and spread them out into a single layer.
• Then, place them in the oven to roast for 20 - 25 minutes or until the veggies are tender and the tips of the vegetables (the broccoli, in particular) are browned.

Notes

• We usually enjoy these coconut curry vegetables in a bowl along with some brown rice and garbanzo beans that have been drizzled with coconut aminos, but they amazingly work nicely as side dish on any plate.
• My favorite vegetables to use with this recipe are bell peppers, zucchini, and broccoli, but feel free to try any vegetable you like. I imagine carrots or cauliflower would go well with this recipe, too.
• You can find flat parchment sheets HERE

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