Rich Red Curry with Roasted Vegetables

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Bowls of Rich Red Curry with Roasted Vegetables alongside a cutting board with fresh limes, peppers, and herbs for serving

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!

Freshly roasted sweet potatoes, broccoli, and cabbage on a parchment-lined baking sheet

About Red Curry

Red curry is a popular Thai dish made with a base of red curry paste, coconut milk, and vegetables, meat, and/or seafood. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant!

Our inspired plant-based version uses these same Thai flavors, but roasts the vegetables for added caramelized flavor.

How to Make This Recipe

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.

Sauteing shallots, garlic, ginger, and curry paste for Rich Red Curry with Roasted Vegetables

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.

Two bowls of Rich Red Curry served with rice and fresh garnishes of lime and cilantro

I hope you all LOVE this curry! It’s:

Hearty
Rich
Spicy
Comforting
Super flavorful
Versatile
& 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!

Close up shot of a bowl of our vegan gluten-free Rich Red Curry with Roasted Vegetables recipe

*Note: 10/9/18 – Recipe updated to double sauce for greater servings.

Rich Red Curry with Roasted Vegetables

Rich coconut milk and red pepper-based curry with roasted vegetables and cauliflower or brown rice! A hearty, flavorful, 30-minute plant-based meal.
Author Minimalist Baker
Print
Two bowls of our Rich Red Curry served over brown rice
4.87 from 116 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Entrée portions)
Course Entree
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

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)
  • 1/4 tsp sea salt

CURRY

  • 2 Tbsp coconut oil (if oil-free, sub water)
  • 2/3 cup shallot (chopped)
  • 6 cloves garlic* (minced)
  • 5 Tbsp ginger (freshly minced)
  • 6 Tbsp red curry paste (ensure vegan friendly*, or DIY*)
  • 2 14-ounce cans light coconut milk (sub full fat for richer sauce)
  • 1 healthy pinch sea salt (plus more to taste)
  • 1/2 tsp ground turmeric
  • 2 Tbsp maple syrup (or coconut sugar* // plus more to taste)
  • 2 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free // plus more to taste)
  • 2 Tbsp lime juice (plus more to taste)

FOR SERVING optional

Instructions

  • 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 or pot 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.

Notes

*My favorite vegan curry brands are Thai True and Thai Kitchen.
*If using our DIY Red Curry Paste in this recipe, we recommend adding more of it as it is less concentrated than store-bought brands.
*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 (1 of 4 servings)

Serving: 1 serving Calories: 417 Carbohydrates: 45.5 g Protein: 8 g Fat: 22.8 g Saturated Fat: 12.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1900 mg Fiber: 6.5 g Sugar: 21.3 g

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  1. Marylin says

    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!

  2. Colleen says

    Hi, I made this and absolutely loved it! I first made it before the change noted, from one can to two cans coconut milk. When I made it with two cans I thought it tasted more coconut-y and less intense curry flavor. Was it my imagination or did only the milk double but not the rest of the ingredients. Can someone tell me?
    Both times it was delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Colleen, we’re so glad you enjoy it! The amounts all changed proportionally. Is it possible you’re using a different brand of curry paste or coconut aminos?

  3. Thyra says

    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!

  4. May says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love that idea too! Thanks so much for sharing your modifications, May! So glad you enjoyed this recipe!

  5. Kiara says

    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.

  6. Melissa says

    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!!

  7. Sara says

    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.

  8. Cedella J says

    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!

  9. Sadye says

    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!

  10. Carolyn S. says

    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.

  11. Raquel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, so kind Raquel! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Anna Laura says

    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 :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like your lime was perhaps not fresh? Sometimes if bruised or slightly yellow / brown on the outside they can have quite a spoiled flavor? Was that it you think? Of course, next time feel free to leave it off. It’s not essential.

  13. Sarah says

    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!!

  14. Conor says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Conor! Thanks so much for the lovely review and for sharing your additions!

  15. Laura says

    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!

  16. becky says

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

  17. Nidhi says

    Hi Dana! I want to make this next week and I want to add tofu. Do you have any tofu links that would be really good with this curry? Or should I just do the same as for the roasted veggies? If so, should I marinade the tofu for a few hours and how long should I keep the tofu in the oven?

  18. Ashley says

    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!

  19. Jo says

    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 !!

  20. Ramona says

    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

  21. pooja says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Pooja. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Adrienne Smith says

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

  23. Minoshka Correa says

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

  24. Mari Linares says

    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!

  25. Lucy says

    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.

  26. Melody says

    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!

  27. Melody says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Melody. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Nicole says

    Hi! I’m planning on making this sometime this week and was wondering- can I sub in chicken for the sweet potatoes? Would it stay the same or would I need to make any adjustments to the seasonings or sauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that would work! We would say cut the chicken in small cubes and add when you add the curry paste (if the chicken is not pre-cooked). Let us know how it goes!

  29. Christine says

    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.

  30. Kassandra says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that! Did you use full fat or light coconut milk? If light, we’d recommend full fat next time for a richer sauce.

  31. Linda says

    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!

  32. Eva says

    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.

  33. Elizabeth says

    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.

  34. Patricia Aguilar says

    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.

  35. Amanda says

    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 ?

  36. Alexandra says

    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!

  37. Alexandra says

    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.

      • Lee Ann Roberts says

        It looks like it’s a Nepalese curry. I’m checking out recipes for it right now.

        Thanks for all of the curry recipes you posted today. They look delicious!

  38. Brandon says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brandon, depending on the brand of curry paste you use, it could potentially be too much. We like Thai Kitchen brand in this recipe. Hope that helps!

  39. Pete DiGenova says

    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!

  40. Nathan says

    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!

  41. Kasha says

    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!

  42. Harri says

    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.

  43. Stephanie Moran says

    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.

  44. Nayomi Karthigesu says

    Hi! I followed this recipe to a T (apart from subbing the sweet potato for regular potatoes because I don’t like the taste of the former in curries) but the sauce turned out watery and yellow, rather than the glossy red sauce in your pics (I used your DIY curry paste too ;)) and was wondering why that would be? That being said, it tasted great but was a little sad the sauce was not as thick and red as expected – I blended it and simmered it for ages too.

    Thanks Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nayomi, sorry for the confusion! We used store-bought curry paste when we made this recipe. Our DIY blend is less concentrated and therefore requires using more of it in order to achieve the same results as store-bought. We have added a note to clarify this for the future. Thanks for letting us know!

  45. Kara says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kara, so glad you and your husband enjoyed this! Thanks for the lovely story and review! xo

  46. Savannah says

    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.

  47. Karen says

    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!

  48. anupama gali says

    Hi Dana,

    I always feel some raw taste from the curry when I cook this (I use thai kitchen brand like you and I follow the exact same time mentioned in your recipe; Only difference that I see is that I use soy sauce instead of aminos and my coconut milk is from O2 vons. I also add different set of unroasted veggies). The raw taste comes from the curry paste as though it is not cooked enough. Any tips for me?

  49. Linda Barnby | Hello Sweet Life says

    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!

  50. Suzanne says

    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.

  51. George H. says

    Love the recipes and photos, but aren’t you folks going pretty heavy on the advertising these days?! It’s one thing to make some money with the occasional, intrusive ad, it’s a whole other level to blanket your site and pages with horrible advertising. Nobody likes advertising except the corporations and the people making money from “selling their souls”.

    I’m going to rethink my desire to use this site. I used to love it. Now, it feels toxic and insulting. Do other readers agree? This world is full of foulness. I can accept that because I don’t expect this fallen “world” to offer anything truly worthwhile anyway. But when you find something nice and it feels genuine, it’s startling and objectionable when the creators of that thing show you their nasty side and throw you under the bus of commercialism.

    I guess my faith needs to be redirected where it’s best suited, above. Humanity is weak and shows it’s love of this world every day, regardless of my hope in humanity. It’s the same, sad story of mankind re-enacted time and time again: to sin is human. Thank Gog, literally, we can be saved from all this nonsense.

  52. Sandy C says

    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!!