Spice up your meals with this ridiculously easy and delicious recipe for Easy Roasted Curry Vegetables! It’s sure to be a new favorite.
Curry is such a deliciously flavorful 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 incredible curry dishes I’ve enjoyed over the years… Mmmm…
Jeff and I honestly can’t get enough of these Roasted Curry Vegetables. I hope you feel the same way about them, too!
Why this Recipe Works:
- If you’re like me and love curry too, then you’ll be super happy to know that this dish ridiculously easy.
- These veggies are super fragrant and are the perfect addition to any plate.
- This recipe is great for meal prep – double it and you’ll have a good amount of tasty veggies ready to go for 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, pain, and fatigue, and may help fend off certain diseases. This is all thanks to it’s 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 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 oil, ginger, curry powder and salt.
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. Serve immediately.
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 or teriyaki sauce, but they work nicely as a side dish for any meal!
- 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.
- Leftover veggies can be stored in an airtight container in the fridge for 4-5 days.
- 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 Curry Vegetables
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
- 2 Tbsp. oil of choice (22 ml)
- 2 tsp. fresh ginger, finely chopped, or a rounded 1/2 tsp. powdered ginger
- 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 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 or teriyaki sauce, but they work nicely as a side dish for any meal!
- 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.
- Leftover veggies can be stored in an airtight container in the fridge for 4-5 days.
- You can find flat parchment sheets HERE
Delicious