In this part of the world, we’re right smack-dab in the middle of winter and oh my is it cold. Chilly temps leave me wanting nothing but hot drinks, long baths, fireside chats (yes, that’s a thing), and hearty comfort food. Enter this rich red curry.
If you’re looking to spice things up in the kitchen but still get in a ton of good-for-you vegetables and anti-inflammatory spices, this is the recipe for you. Let’s do this!
This curry requires just 30 minutes to prepare and ingredients you likely have on hand right now!
For vegetables, I went with sweet potatoes, cabbage, and broccoli because: favorites. But you could sub whatever seasonal vegetable is lingering around your kitchen at the moment. Otherwise, it’s basics like shallot, ginger (hello digestive and anti-inflammatory best friend), curry paste, and coconut milk.
While the vegetables roast away, simply sauté the garlic and shallot (add a pepper for extra heat!) and add in the curry paste and coconut milk plus a little turmeric (nature’s gold dust) and coconut aminos. Then you’re in curry heaven.
Serve with cauliflower rice, brown rice, or quinoa for even more deliciousness and comfort factor.
I hope you all LOVE this curry! It’s:
& Amazingly delicious
This would make the perfect quick meal to put on the table during the week or when you’re hosting guests, as it’s a crowd pleaser. It’s perfect the day of and even better as leftovers, in my opinion, which makes it ideal for batch cooking and reheating throughout the week for easy lunches and dinners.
If you’re into curries, also be sure to check out our Thai Yellow Curry with Mango, Spicy Red Lentil Curry, Sweet Potato and Cauliflower Curry, 1-Pot Pumpkin Yellow Curry, Coconut Red Curry with Chickpeas and Eggplant, Curry-Spiced Cashews, or Curried Lentil and Roasted Vegetable Salad!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Rich Red Curry with Roasted Vegetables
- 1 large sweet potato (cubed, skin on)
- 2 cups broccoli or cauliflower (chopped, large stems removed)
- 1 1/2 cups red cabbage (sliced)
- 1 Tbsp neutral oil (divided// such as avocado or coconut // if oil-free, sub water)
- 1 Tbsp maple syrup
- 1 tsp curry powder (or store bought)
- 1/2 tsp sea salt
- 1 Tbsp coconut oil (if oil-free, sub water)
- 1/3 cup shallot (chopped)
- 4 cloves garlic* (minced)
- 3 Tbsp ginger (freshly minced)
- 4 Tbsp red curry paste (ensure vegan friendly*, or DIY)
- 1 14-ounce can full-fat coconut milk (sub light for less fat)
- 1 pinch sea salt (plus more to taste)
- 1/4 tsp ground turmeric
- 1 Tbsp maple syrup (or coconut sugar* // plus more to taste)
- 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free // plus more to taste)
- 1 Tbsp lime juice (plus more to taste)
FOR SERVING optional
- Cauliflower rice, quinoa, or rice
- Lime wedges
Preheat oven to 375 degrees F (190 C) and line a baking sheet (or more, as needed) with parchment paper.
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.
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.
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.
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.
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.
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.
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).
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.
*4 cloves garlic is equal to approximately 2 Tbsp minced garlic.
*1 Tbsp (12 g) coconut sugar can be used in place of 1 Tbsp maple syrup in curry.
*Nutrition information is a rough estimate 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.
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.
Nutrition Per Serving (1 of 4)
- Calories: 260
- Fat: 13.4g
- Saturated fat: 9.8g
- Sodium: 850mg
- Carbohydrates: 33.2g
- Fiber: 4.6g
- Sugar: 12.7g
- Protein: 4.2g