Rich Red Curry with Roasted Vegetables

GREAT recipe! I didn’t have any cabbage so I replaced it with bok choy. Added the Bok choy at the end bc it cooks so quickly. I love the suggestion Tofu. I baked it with the veggies.
Yum!

Thank you for this delicious recipe I made it and both my partner and I really liked it! I used yellow curry paste because they were out of the red at the grocery store, and added some tofu pieces that I roasted with the vegetables and it was very yummy and so easy to make!

This was perfect!! I loved it! Made some chicken breast to add to it :)

Holy frick, this curry is heavenly! Blending the sauce makes for the perfect glaze for the roasted veg, I subbed the cauliflower rice for rice noodles and I did not regret it! Will add this to my staples, fantastic recipe!

Wow, this curry (gravy?) was so so yummy. I didn’t have the exact ingredients as I have to use what comes in my CSA veggie box. My roasted veggies included carrot, parsnip, celery root & red cabbage (brilliant use for red cabbage!). I subbed leek for the shallots. I prefer mild curry, so used masaman paste instead of red curry. No lime, but otherwise, was able to follow the recipe. Served with white rice and chickpeas (bon appetit best chickpeas). I love the idea of using this recipe for all the CSA veggies, because you never know what you’re going to get in that box!

After someone mentioned the recipe on a Reddit post last week, I made this… I had to sub yellow curry paste so I added some hot chili for added flavour. No other mods.

This was divine – cabbage, cauliflower, sweet potato. So good. I will be making again and again.

I made the sauce tonight with some slight adjustments, because I didn’t have 100% of the ingredients. Oh my gosh – SO delicious! I could just drink it. :) I’m going to put it over some veggies tomorrow. Thank you!!

This was the best red curry we have ever cooked at home. It was full of flavour and totally delicious. It’ll go on high rotation in our house. Even the carnivorous teenagers devoured it.

Easily the best red curry recipe I’ve ever tried at home! I’ve always wanted a “restaurant” like red curry, and I found it with this recipe! It takes more time than other recipes I’ve found, but it’s worth it!

Yum! Like a few other commenters, I *think* I cut back on the ginger — pulled three inch-or-so long chunks out of the freezer and called it good. Since I minced versus microplaned, I also blended the sauce and cooked 3/4 cup mung dal in it afterwards. It actually ended up thick enough, with the veggies, to skip rice/quinoa (something I like to do if I suspect I’ll be eating more starches later). Very happy with the results!

Made exactly acc. to recipe. It was great! Changes for next time:
-cook sweet potatoes a bit longer; they were not quite soft enough
-skip the lime or cut to 1 TBSP
-add a pepper or dash of cayenne
-thicken sauce, not sure how though
My husband and I loved it. It was easy and quick. We served it with Trader Joe’s brown rice which cooks up perfectly in three minutes. There is tons of leftover sauce so I will roast up more veggies tomorrow to add to the leftovers.

Seriously freaking delicious. Damn.

OMG. Nothing you make is anything short of mind blowing Dana! This was super super good. I followed it exactly except only used a gentle squeeze of half a lime, not even a tablespoon. Sooo good.

Great recipe, only problem was that I ate too much!

De-Licious!!!

This recipe is delicious, like almost all the recipes on this blog! HOWEVER, for some reason, when I added the lime to the curry (which tasted GREAT), the flavor totally changed, and I think it’s inedible. Maybe something was wrong with my limes? I don’t know. I’ll make again, without the lime juice next time :(

This curry is AMAZING. I made mine with the thai kitchen brand of curry paste and also pan fried some red pepper and snow peas in coconut oil then threw them in to simmer with the curry. Added my roasted veggies later. *chef’s kiss* this was so good, thank you!!

I’ve made this recipe several times already. It’s absolutely delicious.

This is a really great curry. I used a lot more vegetables including parsnip and carrots and increased the amounts. There is lots of very tasty sauce in this recipe. I’ll definitely make this again. Thank you.

Delicious, easy weeknight dinner! I roast up whatever I have on hand (most recently sweet potato, onion, cauliflower, mushrooms) and that works great. Love this recipe and keep coming back to it!

This is my FAVORITE red curry recipe. We mix up the veggies and add chicken and it’s perfect! Thanks for another winner :)

This was FANTASTIC! As another reviewer wrote, it is now my go-to curry recipe. I loved the roasted veg but I imagine any veggies would do. Thanks again for another wonderful recipe. You guys are the best!

I made this tonight from scratch .. I didn’t have coriander and I used cream as well as coconut milk and it was amazing !!! Fab !! Try it !!

Hi Dana,
I made your recipe the other day and it turned out delicious. In fact, I was just looking for a red curry sauce recipe to use up my store-bought red curry paste, therefore I followed your curry (sauce) recipe to the T, but got lazy when it came to roasting the vegetables. I bet the dish is even tastier with roasted veggies. Next time I’ll bake and roast them too.

Btw, I’ve included Minimalist Baker to my list of 100+ must-know vegan blogs.

Kind regards,
Ramona

i made this but modified a little. used potatoes instead of sweet potatoes. skipped the garlic. tastes delicious. adapted ingredients to suit my taste. veered mostly on the sweetside. loved it!

Go to recipe for me now. Easy to adapt to what we have on hand in the fridge. Great flavor!

Delicious! This is my favorite and will be a regular in my cooking plan. Followed your recipe to the T and it was yummy

I made my own version of this as I didn’t have enough Thai Kitchen Red Curry Paste left so I got creative with spices and swamped some of the veggies for stuff I actually had at hand, but LOVED the concept of making the veggies repeatedly. I batch cook for the week often and this kept much better than my mushy past tries. Loved it!

Wow Dana this is absolutely delicious! The whole family loved it – we are big fans of your site, thank you! I made this using half the amount of ginger, 2 cloves of garlic, 3T of curry paste and used Tamari instead of coconut aminos because that’s what I had. It wasn’t too spicy for the kids and they LOVED it – perfect balance of flavours and the roasted vegetables are genius, we used roasted broccoli, sweet potatoes, cauliflower and then I heated up peas and threw in some pak choi at the end which was yummy. Served over white rice. I will definitely be making this again.

This is very good. I used my immersion blender to smooth the sauce as it was a bit gritty. I used asparagus, broccoli, yellow pepper and sweet potato. Excellent!

This was very good. Used one can lite coconut milk and half a can of almond milk. Used sweet potato, broccoli, asparagus and yellow pepper. Used rice as the grain. Thank you for a great recipe!

SO delicious. I made this the other night and used the leftover sauce on veggies, vermicelli and quinoa for a few meals after. Tastes SO SO good with the roasted vegetables, I used broccoli, zucchini, and carrots. Didn’t have coconut aminos so subbed a tiny bit of soy sauce. The way mine turned out I think it would also make a great dipping sauce for fresh spring rolls. I might try that next time.

This is one of my favorite things I’ve EVER made — so warming, healthy, and delicious!

I am a big fan of red curry, and I thought this red curry was one of the best I have ever had in restaurants or made myself. The maple syrup really put it over the edge for me ( I have never used it before in curry). I followed the recipe exactly except I made these changes based on my own preferences:
– I used 1.5 cans of full fat coconut milk instead of 2 full cans of lite coconut milk
– Instead of coconut aminos, used only 1 tbsp of lite soy sauce
– I used 1 tbsp of maple syrup instead of 2
– I also probably used more salt than normal to taste

So yummy, will definitely be making it again. I can’t seem to get the ginger fine enough, so 6 tbsp seemed like a lot because I couldn’t cut it fine enough. Next time, I will use an immersion blender for that.

I love this recipe!!! So much flavor and perfect on a cold day. Will def be making again and again!

I found this to be pretty watery! :(

Oh my gosh this was so good and really hit the spot on this cold, dreary day! Loved the roasted vegetables (I like my veggies a little more cooked). The creamy curry sauce was super flavorful. I also added a touch of cayenne and will try a chopped pepper next time (because there will definitely be a next time). Thanks so much!

Today is going to be my 3rd time making this. I love it so much! Now every time I see hot peppers at the farmer’s market, I snatch them up and run home and make the red curry paste. Tonight I will be making it with fresno chilis so I’m really excited for the flavor. This recipe is so good and you can really use whatever veggies you have on hand. I like to use the suggested ones in the recipe and add whatever I need to get rid of in the fridge. It’s a hit with my husband and we both spend the day texting each other that it’s Red Curry night! Thanks for the dinner time inspiration. You never disappoint.

This was really good! I made it exactly as stated, except I forgot the lime juice. Will definitely make again. Appreciated that it was so much healthier (and tastier) than takeout.

This is delicious. Bonus: the sauce is so perfect that it could be used to augment any kind of roasted vegetable mix you prefer. Fortunately, I happen to love roasted sweet potatoes and broccoli. I think you could even use this to re-energize leftover vegetables. Either way, this is about to become a staple in my kitchen.

That took me more like an hour and a half. I did double the recipe but I commend anyone who finished this in 30 min because you are clearly amazing ?

Hi Dana,

I’m not sure why I can’t get the link to open from the email that came to me when you responded to my post about Tarkari. Without the link working I figured I would just post another comment in response. Tarkari is a type of Nepalese curry dish with a vegetable base (basically any vegetables that are available at any given time…I love it with cauliflower). I have only ever had it at a restaurant near my home, but I would love to make it myself. The restaurant (Himal Chuli in Madison, WI) describes tarkari as “Fresh vegetables stew with turmeric, coriander, cumin, fresh garlic and ginger.” Though I sometimes use other sources for recipes, yours are consistently my and my husband’s favorites and I would be thrilled to follow a recipe you create for tarkari!

Thanks!

Yet another amazing recipe from minimalistbaker. I would love to also see a recipe for tarkari! I bet you would come up with an excellent, easy way to prepare tarkari.

The 6 Tbsp red curry paste didn’t seem to sit well for us. Perhaps too much? Otherwise, good ingredients for curry.

Hey you guys I’m a big fan of your recipes.
This one was excellent, I did vary it slightly I substituted broccoli rabe for the broccoli.
It really worked well, the bitterness of the rabe was complimented by the sweetness of the dish not to mention the texture of the cabbage and rabe are great together as too.
Cheers!

This was amazing! The curry was super flavoursome (I used Maesri branded curry paste) and the extra kick from the baked veg was perfect. I added mushroom and red capsicum to the milk and cooked for 5 mins before serving. The smell was so good it enticed the housemate to emerge from thier room and try some ?
5/5!

I’ve made this recipe 5+ times, it’s one of my favorites! My brother made it for me when I was visiting him. Each time it was great. I love the combination of roasted vegetables. The red curry sauce is excellent!

Really yummy! I roasted the veggies ahead of time – ended up having them in the oven for about 40 mins and just added them 5 or so mins before the end to heat through. Will definitely make again.

I haven’t made a curry in a while but looked this up in the supermarket carpark today before my food shop and I’m so glad I did! Wow, the flavour tastes so yummy! I can’t wait to eat this for my work lunches over the next few days. The only thing I did different was use a tin of coconut milk and a carton of coconut cream as I only noticed after chopping the veg I only had 1 can of coconut milk. But it turned out so good, so next time I’ll use the coconut cream with the milk again.

This was so good!! I told my husband that if he did the parent teacher conferences, I would have something delicious on the table when he got home. Wow! This blew it out of the park! We were both so happy with this recipe. I couldn’t find sweet potatoes so I used 2 yams. Chopped them up along with 2 carrots and boiled them for a few minutes before tossing with the broccoli and cabbage and spices. I ended up roasted them all together. Except for that , I followed the recipe to a T. Highly recommend!! He promises to go to the other kids’ parent teacher conferences too if I make this! ha. So worth it.

So so so good. Best and easiest curry recipe I’ve ever found. I sautéed the veggies on high heat instead of roasting because my oven is tiny, still came out great. I can’t wait to eat this all week.

I have tried to make curry MANY times and my family, nor myself have ever liked them…. until NOW!
I LOVE this! And it is so versatile- can easily pick and choose other veggies to roast. This is DELICIOUS! Thank you for the recipe!

I made this tonight. I am not a cook. My husband has always done the lion’s share of the cooking. So I am a novice cook learning to cook so I can transition to a plant-based diet. There are a lot of ingredients and a lot of moving parts in this recipe. I wasn’t able to carry on a conversation while I cooked this recipe!! Everyone loved the dish so I will make it again! However, in future, I will measure out all the many ingredients and combine them where indicated well before I start cooking. Having to measure on the fly as I am needing to add them to the sauted ingredients, for example, caused this novice cook more than a little stress. I did opt to blend the curry as a final step to make it creamier and I’m glad I did. I used quinoa. In future, I think I’d prefer rice which will do a better job of soaking up the delicious curry. In making the first sauce to douse the roasted vegetables, I realized I needed twice the amount to cover the vegetables. I used broccoli, sweet potato and red cabbage as I love those veggies too. In making the curry, I adjusted the flavor to make it sweeter by adding two additional tablespoons of maple syrup and that made it just right. I neglected to buy coconut aminos, so I don’t know how the addition of that might have altered the taste. We will be enjoying our leftovers for several days!

One of my very favorite recipes. Just used red peppers in place of cabbage and a few carrots. Yum! Would work with any vegetable. So easy too. Thanks for your fantastic recipes. I love that they are SO healthy.

I’ve made this several times with different vegetables and it’s my favorite curry recipe! The sauce can be stretched easily with a little extra broth or water if you like it a little thinner (my kids prefer it that way). Otherwise, I make it as written and it pleases every time! Thank you!!

Wonderful flavor- thank you Dana!