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Easy Roasted Coconut Curry Vegetables

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

Close up of the roasted vegetables

Easy Roasted Coconut Curry Vegetables in a bowl with rice and chickpeas

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 a lunch or dinner.
  • This recipe is great for meal prepping – double or triple the recipe and you’ll be good to go for quite some time.

The Health Benefits of Curry Powder:

  • This recipe is a health powerhouse. Not only because of the delicious vegetables, but because of that curry powder! Consuming curry powder may help with inflammation, may help with pain and fatigue, and may help fend off certain diseases.

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

How to Make Easy Roasted Coconut Curry Vegetables:

1. Preheat your oven to 400º and 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 and sliced veggies in a mixing bowl.  Set aside.

Chopped up vegetables in a white bowl

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.

Vegetables spread out on a baking sheet with parchment paper

6. Then, place them in the oven to roast for 20 – 25 minutes or until the tips of the vegetables (the broccoli, in particular) start to brown.

Easy Roasted Coconut Curry Vegetables in a bowl with rice and chickpeas

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 feel free to serve them up anyway you choose!
  • 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

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.

Roasted Coconut Curry Vegetables

Easy Roasted Coconut Curry Vegetables

Spice up your meals with this ridiculously easy, delicious, and healthy recipe for Easy Roasted Coconut Curry Vegetables!
0 from 0 votes
Print Pin Rate
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

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 pieces
  • 2 cups Broccoli Florets chopped into bite-sized pieces
  • 1 1/2 Tb. Coconut Oil melted
  • 3 tsp. Curry Powder
  • 2 tsp. Fresh Ginger (use the pre-minced type when in a pinch!)
  • 1/2 tsp. Salt + more to taste

Instructions

  • Preheat your oven to 400º and 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 and sliced veggies in 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 tips of the vegetables (the broccoli, in particulastart to brown.

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 feel free to serve them up anyway you choose!
  • 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
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

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Filed under: Appetizers/ Sides

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