Rich Red Curry with Roasted Vegetables
Prep time
Cook time
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Rich coconut milk and red pepper-based curry with roasted vegetables and cauliflower or brown rice! A hearty, flavorful, 30-minute plant-based meal.
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Thai-Inspired
Serves: 4
  • 1 large sweet potato (~300 g) cubed, skin on
  • 2 cups (182 g) broccoli or cauliflower, chopped, large stems removed
  • 1 1/2 cups (133 g) sliced red cabbage
  • 1 Tbsp (15 g) neutral oil, divided (such as avocado or coconut // if oil-free, sub water)
  • 1 Tbsp (15 ml) maple syrup
  • 1 tsp curry powder (or store bought)
  • 1/2 tsp sea salt
  • 1 Tbsp (15 ml) coconut oil (if oil-free, sub water)
  • 1/3 cup (50 g) chopped shallot
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 3 Tbsp (18 g) freshly minced ginger
  • 4 Tbsp (60 g) red curry paste (ensure vegan friendly*, or DIY)
  • 1 14-ounce (414 ml) can full-fat coconut milk (sub light for less fat)
  • Pinch sea salt, plus more to taste
  • 1/4 tsp ground turmeric
  • 1 Tbsp (15 ml) maple syrup or (12 g) coconut sugar, plus more to taste)
  • 1 Tbsp (15 ml) coconut aminos (or sub tamari or soy sauce if not gluten-free), plus more to taste
  • 1 Tbsp (15 ml) lime juice, plus more to taste
FOR SERVING optional
  1. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  2. Add vegetables to a mixing bowl and toss with with oil (or water), maple syrup, curry powder, and sea salt. Add the sweet potatoes to a baking sheet (leaving broccoli and cabbage behind) and roast for 10 minutes.
  3. At the 10-minute mark, remove pan from oven and add broccoli and cabbage (this way, the cabbage and broccoli won't burn). Return to oven and roast for 12-15 minutes more.
  4. In the meantime, prepare curry by heating a large rimmed skillet over medium heat. Once hot, add coconut oil (or water), shallot, garlic, and ginger. Sauté for 3 minutes, stirring frequently.
  5. Add curry paste and cook for 2 minutes, stirring occasionally. Then add coconut milk, sea salt, turmeric, maple syrup, and coconut aminos. Whisk to combine, and once bubbling, reduce heat to low. Simmer for 10 minutes. Then add lime juice.
  6. Taste and adjust flavor as needed, adding more turmeric for earthy flavor, curry paste for spice or curry flavor, coconut aminos or salt for saltiness, maple syrup for sweetness, or lime juice for acidity. I added more lime juice, coconut aminos, and a bit more turmeric.
  7. Optional: Transfer sauce to a blender (or use an immersion blender) and blend on high until puréed. This makes the sauce creamier, but it isn’t necessary.
  8. To serve, divide the sauce between serving bowls and rest some veggies in the center along with a spoonful of (optional) rice or grain of choice. Garnish with cilantro or lime wedges (optional).
  9. This dish is delicious fresh and as leftovers. Store leftovers (separately) in the refrigerator up to 4 days. Reheat on the stovetop or microwave until hot.
*My favorite vegan curry brands are Thai True and Thai Kitchen.
*Nutrition information is a rough estimate for 1 of 4 servings calculated with oil and without sides/garnishes. Serves 2 as an entrée, 4 as a side. For more protein, top with roasted cashews or serve with quinoa.
Nutrition Information
Serving size: 1/4 of recipe Calories: 260 Fat: 13.4 g Saturated fat: 9.8 g Carbohydrates: 33.2 g Sugar: 12.7 g Sodium: 850 mg Fiber: 4.6 g Protein: 4.2 g
Recipe by Minimalist Baker at