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