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:

Super flavorful
& 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
Two bowls of our Rich Red Curry served over brown rice
4.87 from 121 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Entrée portions)
Course Entrée
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days



  • 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


  • 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


  • 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.


*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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My Rating:

  1. Melanie says

    This is the best authentic-tasting curry! I have made the recipe as written but I’ve also subbed the vegetables I have on hand and added chickpeas or lentils. It comes out so freaking creamy and delicious (use the regular full fat–not lite, guys!). I think it has a perfect amount of heat without the maple syrup so it can easily be made without that. Thanks for making such a solid curry recipe, Dana!

    • Mari Schimmer says

      We’ve made this several times with great results! My omnivore partner loves it as much as I do. We subbed kale for the red cabbage this time, but simmered the kale in the curry sauce rather than roasting. Thank you so much for sharing this awesome recipe!

  2. Nancy Simoneau says

    I have made many homemade Red Curry recipes and I have to say this is the best one. The flavor tastes just like red curry from the restaurant. I will definitely be adding this to my dinner rotation. Minimalist Baker has the best recipes!

  3. Jenn says

    We love this recipe. I usually double it when I make it!!
    Did we recipe recently change? For example: It used to say 4Tbsp for curry paste and now it’s 6. Why the change?

  4. Stacey Robinson says

    This recipe was absolutely delicious. I can’t wait to try it with out veggies especially now that fall veggies are in season. I added extra red curry paste and lime because I like spicy and tangy. Ate it over brown rice and added some chopped, toasted cashews.

  5. Amber says

    We had this for dinner tonight at our house, and WOW! It was a simple enough weeknight dinner and the flavors were so rich. We we definitely be making this again! Great job!

  6. Aisha says

    I was wondering…do the vegetables gets mixed into the curry or are they eaten on the side. This probably sounds silly, but I wasn’t sure since the recipe didn’t specify.


  7. Debbie says

    This curry is delicious! Love the roasted veggies and the sauce is incredible! Will definitely be holding on to this recipe!

  8. Lauren Dorsey says

    I made this exactly as written and it was AMAZING! I don’t know that I’ve ever roasted red cabbage before but I loved the way it tasted and the curry sauce was so flavorful and rich. I will definitely make this again!

  9. Jamie says

    This was a hit with the family! I substituted some kale from the garden for a portion of the cabbage, just because I had it…worked great. To make it more kid-friendly, I used only 3 Tbsp curry paste and then used 2 Tbsp maple syrup. I topped it also with toasted cashews. My son went back for seconds. Thanks Dana!!!

  10. Samantha Gasmire says

    This recipe as all your other recipes are delicious. The only problem I had with it was that the sweet potatoes were not fully cooked but were very crunchy. :/

  11. Sarah says

    My favorite curry dish I’ve ever ever made! I think blending the sauce made it super creamy, which I loved. I didn’t have to tweak the ingredients at all to get the taste I wanted. Seriously so pumped about this recipe.

  12. Simone says

    This is one of my go-to recipes now. It’s delicious, nutritious, filling, and quite easy to put together. I’ve subbed out the vegetables for anything you can think of (carrots, pumpkin, butternut, cauliflower) and it’s always been great (though sweet potato has a special spot in my heart). Thanks for the incredible recipe!

  13. Juliette says

    This is one of my favorite curries to make! When I make cauliflower rice as a side this will last me for at least 4 meals. I’ve added avocado before to make it a touch more filling and its delicious

  14. @riri_nyc says

    I made this at least 5 times and am going to make it tomorrow night for a hot date :)
    The description “RICH” in the title, is PERFECT. It had the most rich flavors I have ever tasted!
    I didn’t have to change or add a single thing (this is always the case with your recipes!)
    Thank you!

  15. Cathy says

    This recipe was delicious! I ended up leaving the salt out because the curry paste I was using was already pretty loaded with sodium… this totally worked out, recipe had just the right saltiness. I skipped the oil too and found that there were helpful hints in a separate recipe on minimalist baker for oil free vegetable roasting :)
    Biggest switch I made was to use unsweetened soy milk and coconut extract to substitute for coconut milk (had recently read about this online as a coconut milk alternative)… it’s not as thick, but flavor is remarkably similar. I just cooked the sauce until it naturally thickened over time.
    Thanks Dana for such a lovely meal!

  16. Jessica says

    Dana – I have made many receives from your website and they are all wonderful! I am yet to find a receive that I don’t like. This curry sauce is delicious and I would have never thought to roast purple cabbage but it was delicious. Thank You!

  17. Katie says

    Just made this recipe as a meal prep for my lunches for the week and it was so easy and delicious! I used extra veggies and roasted for a bit longer, and served it over brown rice and I LOVED IT! Will definitely make again!

  18. Michelle says

    I have made many things from Minimalist Baker and therefore it makes me very sad to write this. I made this recipe exactly as written last week, filled my bowl with veggies, rice, and sauce and couldn’t finish the plate. I actually ended up throwing out the sauce.

    I’m very sorry Minimalist Baker!!!!! But that won’t keep me from coming back and trying other things!

  19. Patricia Anne Hingston says

    I made this tonight and it turned out so good! I made many modifications including lemon not lime juice, onion instead of shallot, and added tofu and mushrooms. Its very filling I found so I may use low fat coconut milk next time.

  20. Amelia Woodbridge says

    This is a delicious recipe! The flavors are amazing and is definitely something I’ll make again. I will have to make more to have left overs next time!

  21. Samantha says

    This recipe was DELICIOUS. The veggies had good flavor on their own after roasting, but the curry sauce was to die for. My husband and I both LOVED it! (I used tamari sauce instead of coconut aminos)

  22. julia höök says

    I must have done somthing wrong here or have the wrong red curry past because it’s so hot and my boyfriend is Indian an not even he can eat it. Is it really 4tbsp red curry paste? I bought my curry past in the store and it was the regular kind so that’s why am confused. Tried to double the amount of counut milk but that did not work ?

  23. Shanna says

    This recipe is amazing. I tweaked it by adding eggplant, mushrooms, green beans, garbanzo beans, cauliflower, brocolli, zucchini, butternut squash, a medley of diced potatoes and diced tomatoes in a large pot simmered down – and it was amazingly good and full of fiber.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Those are great additions to the recipe, Shanna! We’re so glad you enjoyed it :D

  24. Emily says

    Just made this recipe for myself and my boyfriend – we are huge curry fans. Loved it! So simple, yet so delicious! Tasted like curry from a Thai restaurant :)

  25. Courtney says

    This was an absolutely phenomenal dish! The instructions were clear and it was super easy to make. I honestly loved this and plan to make it many more times. Thanks for the great recipe!

  26. Mary says

    on your About web page there is a picture of a dish just below the Subscribe Here..Is it this recipe if not could you tell me which recipe it is I would love to try it thank you btw love your site and all the recipes they inspire me and I definitely will be trying some ..thank you

  27. Stephanie says

    Hi Dana,
    I tried this last night and it was so good!! Thank you so much for the recipe!

    I had a question about the sweet potato though, every time I roast sweet potato I feel like maybe I’m overdoing it. It gets super soft and I’m just not sure if that’s the correct texture I’m trying to aim for. I did exactly what your recipe called for. I’m just wondering if it’s supposed to be firmer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie! Thanks for reaching out. Your sweet potato should be pretty soft overall, but if you’re finding that you would prefer a harder consistency, cook for less time! It should be fairly soft

  28. Christine says

    The flavor of this curry is excellent, much better than other recipes I’ve tried. I think the proportions and ingredients were just right. I didn’t have red cabbage or broccoli in the house so I used a bell pepper and green beans in addition to the sweet potato. Would definitely want to try red cabbage next time.

  29. Angie Vargas says

    I made this dinner tonight and it was soooooo good! I did not have any rice or couscous on hand so I served it on top of fried polenta! I will definitely make it that way again!
    I also only had green curry paste so I added a tablespoon of tomato paste.
    This is the third of your recipes that I have tried and they are wonderful! I find myself coming back to your website over and over for ideas since my husband and I recently switched to a plant based diet.
    Thank you for your wonderful recipes!

  30. Pepperchild says

    I found your blog by accident and so glad I did. I made this for my family yesterday and it was amazing. I used the recipe as a base and tweaked it to my liking. I’ll be making this again along with the other delicious recipes on your blog.

  31. Laura says

    This dish is just layer upon layer of amazing flavor! I made it exactly per the recipe, but the curry sauce is so versatile I have a feeling you could use it on just about anything. My new favorite MB recipe!


  32. Katherine says

    I made this last week, and it was so delicious. It was the most flavorful curry I’ve made at home and the veggies mixture was divine, I ate the vegs by themselves the next day.
    Question: when I made the curry I only had enough for two servings, and it was more of a sauce rather soupy. Your pictures appear to have more liquid. Just wondering if you doubled the recipe for serving or if some veggie stock/water may be missing?

  33. Rebecca says

    I made this tonight and wow… delicious. It took me a while to prepare and make, but next time will be faster I’m sure. Sweet, spicy, salty, earthy—the more I ate, the more I liked it. Thank you!

  34. Lauren says

    Made this tonight, it was so delicious! Thank you Dana! About 90% of the food I make is from your recipes, you’re amazing! :)

  35. Mary says

    Absolutely delicious! My new favorite comfort food. I’ve made this 3 times in the last two weeks. I omitted the curry powder because I hate the flavor and the lime juice because I didn’t have any. I’ve varied the amount of curry paste: 3 tbsp, then 1 tsp, then 1 tbsp; 1 tsp is too little, but 1 tbsp is too much for most of my friends. I’ll try 2 tsp next time. I used 2 cups each of butternut squash, sweet potato, cauliflower, and red cabbage the first time. The second time I used green beans instead of the sweet potato, but they watered down the sauce too much. I have tried two different brands of coconut milk, one much richer and thicker than the other, but both sauces were delicious. The first time only I separated the cabbage and cauliflower from the sweet potato and butternut squash for roasting. Now I just roast everything together. Since my veggies aren’t completely cooked in the oven, I put everything in the crockpot for about an hour or simmer in a pot on the stove until my veggies are almost tender.

  36. paul says

    I made this to the letter & it was amazing.!!!! I love the combo of all the ingredients.
    Thank you so much !
    -Paul -an aspiring vegan

  37. Angela says

    WELL, I adore this recipe. I used to have a favorite red curry (with cauliflower) recipe from America’s Test Kitchen that I’ve made a ton, and I have to say that this is far and away the BEST homemade red curry recipe I’ve ever ever had. Better than ATK! It was quick, and I really like how the curry is poured over the veggies, rather than stewed. I love the roasted vegetables, and how rich and fresh tasting the curry is. I actually used roasted sweet and plain potatoes (diced small), then added cauliflower after 10-15 minutes, because that’s what I had on hand (and thought I’d be using my ATK recipe). I shared with my husband, but quickly scrambled to make more curry the next day to replenish my curry levels. The second time, I added a bit more lime and red curry paste. I’m printing this recipe out and laminating it so I can make it for eternity.

  38. Sabina says

    This is my new fav Thai Red Curry recipe. I’ve tried several but roasting the veg before and adding it at the end it key. Absolutely delicious. Thanks!

  39. Pennie says

    Looks delicious…not a big cabbage fan though…how might I substitute another green? I was thinking of pre-cooking some chard ans adding at the end??

  40. Alex says

    Planning on making this for a dinner party! Any recommendations for an additional dish that would pair well? Thanks!

  41. Lacey says

    Dana, this was AMAZING! And it was super simple to make. I didn’t make the veggies you recommend in the recipe. I did my own combo of roasted veggies and served it with the curry sauce. The substitutions I made were: ghee instead of coconut oil for sauteing the onion and garlic, grounds ginger because I didn’t feel like mincing fresh, and soy sauce because I’m not gf. It made my apartment smell amazing and it tastes amazing also. I will definitely be making this again for my husband. He will LOVE it!

  42. Ana says

    This was so good! We changed up the the vegetable mixture some, but that sauce is the real winner. We roasted broccoli, sweet potatoes, and green beans, sauteed some kale, and added some garbanzos and tofu to up the protein. Made for great leftovers too!

  43. Larissa says

    Hi Dana! I made this recipe few days after your post and it was AMAZING! The curry sauce wasn’t that thick, but it was delicious anyways. I also added organic baby carrots to my vegetables. Thanks a lot!

  44. Carly says

    Wow! A+! I did not add any maple syrup or coconut sugar, substituted pink himalayan salt for sea salt, and substituted butternut squash for sweet potato to make this recipe SCD legal. It is spicy for sure! The butternut squash I did in half-moon mandoline slices and cooked under the same instructions for sweet potato. Perfect consistency! Will make this again for sure, but be a bit more careful with my salt. :)

  45. Mike Schrankel says

    Well done!
    I made this last night. The only change I made was to add a can of chick-peas to bump up the protein. My family loved it, even my meat-and-potatoes teenage son!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Morgan! If you find that it is too thin next time, I recommend letting the liquid simmer longer without stirring. Simmering curry without additional thickening ingredients allows excess liquid to evaporate. Hope this helps!

  46. Abby says

    I made this tonight (only diff was soy sauce instead of aminos) and it was flipping AMAZING!!! I never need to go to a Thai restaurant again….now I need to try your vegan Thai iced tea :D THANK YOU!!!

  47. Lisa says

    This was so delicious!!! Made exactly as written aside from adding some green beans and basil. First time trying the coconut aminos that have been sitting unopened in my pantry for months and wish I would have at least doubled or tripled the recipe for leftovers! Thanks for this and all of your recipes-you make me a very happy vegetarian Celiac! :)

  48. Sara says

    I loved this, have made it twice already.
    Think I might have found the perfect way to eat more broccoli, baked is the answer.

    Another five star recipe.

  49. Megan says

    Wow. I am eating this right now. And I am in love! I made cauliflower rice to go with it. And I am very very happy.

  50. Michelle says

    I only had green curry, but I loved it and so did my husband. I will make this with red curry the next time. Now I have two bowls of leftovers for lunch’s this week

  51. Sarah T. says

    I made this last night and it was DELICIOUS!
    Followed the recipe exactly and doubled the so I could eat it throughout the week for lunch! As one other reviewer said, it is a little on the salty side for my palate, but my partner didn’t think so. Next time I might cut back on the aminos.
    WE did add tofu for extra protein (cooked separately in our air-fryer) to sauce right before serving which was a great addition.

    Might i add, the veggies on their own are AMAZING. I might start roasting my veggies like that more regularly as I found the hint of curry great!

  52. Darlene says

    I just made this , delicious ! Followed recipe exactly , used coconut sugar instead of maple syrup . Thank you ?

  53. Sophie says

    This was so rich, delicious, and easy! The different colored veggies, potatoes, and red curry was also very beautiful. I ate it for dinner and 2 lunches with brown rice. I had a little of the curry sauce left and put it on some bread, and that was delicious too :)

  54. Lauren says

    I made this with no changes or substitutions to the recipe- loved the curry base, but the red cabbage totally threw off the flavors for me- I found it made it super bitter. Next time, I’ll definitely leave the cabbage out and maybe play around with the different veggies to roast.

  55. Jane says

    This was a winner at our house! My husband loves curry. I used low sodium soy sauce and actually did not have as much as ginger as it called for, but it was still good. I doubled it as we like leftovers. Used one can of full fat coconut milk and one can of light coconut milk. The fresh lime on the top was the finishing touch that made it scrumptious. Thanks for this great recipe!

  56. Chelsea McLaughlin says

    Delicious! I used soy sauce instead of coconut aminos & didn’t have enough red curry paste so I used green to make up the difference. Also doubled it so we could have leftovers. Husband went bananas & said it’s better than the Panang Curry dish from True Food Kitchen. High praise as that’s his fav!

  57. Sandy Brown Jensen says

    Okay, this is a keeper, for sure! Once I got the concept, I decided to just roast what I had on hand–sweet potato, celery, mushrooms, kohlrabi, carrots. I just threw the whole lot in the oven for 30 minutes and nothing burned and it didn’t all turn to mush, either–just right. I served it over Lundgren’s Red Thai Curry Brown Rice, but it’s the sauce that pulls it altogether into something sensational.

    I have a wonder, Dana…what if you developed a similar sauce without the coconut milk (cuz you know I used the full fat version!) and used jarred red peppers and whirled it all up in the Vitamix?

    I had enough leftovers for part of a second meal. I’m going to stir in white beans and bake it with a bread crumb/non dairy cheese topping–serve with the left over red curry sauce. Can’t think why that wouldn’t be a good thing.

    Thanks for a super recipe! I gave it four stars so I would have a star left over for something that just blows me out of the water…no, that’s lousy thinking–it works great for a weekday meal, so five stars.

  58. Augusta Slocum says

    Amazing!!! As always. Thank you so much for all your recipes. My husband I are curry takeout hounds and now I have a curry recipe I can make at home that satisfies my curry addiction ?. All of my vegan friends rely on your website. Would love to see a vegan cookbook from you. It would be a staple in my kitchen!

  59. Raquel says

    Eating right now and I feel like I HAVE to tell you how much I’m enjoying this! Wow, amazing. Thank you for sharing! :)

  60. Amanda says

    This is one of my favorite dishes to make. I just throw it in the blender (with extra spices) & roast different veggies in different ways. It’s great with any grain or rice, too. As always.. perfect. Thanks!

  61. Callie Straka says

    I love the depth and richness of this curry! I added carrots to the curry, and opted to blend it. And I red bell pepper to the veggie mix. I will definitely make this again!

  62. Jen says

    I feel like I have made most of your curries (and LOVED them all), but this one is my favorite!! Love the roasted veggies and the sweetness of the sauce! Thank you for making dinner (and leftover lunch) something to look forward to! :)

  63. Sarah says

    Made almost as written but with coconut cream and different veggies. It was absolutely amazing. Tastes just like our favorite Thai restaurant. I did blend the sauce and I think that helped with the creaminess.

  64. Hilary says

    This is a very tasty recipe and quite easy to make, too! I might double the curry the next time I make it, though, because the roughly two cups of curry the recipe makes is a bit scant for 4 servings for my curry loving palate.

  65. Indie says

    Super easy to make and so yummy!!!! I doubled the recipe b/c I didn’t think the curry would be enough but you don’t need much of the curry, it’s sure rich. So good!

  66. Vivian Patten says

    I made this for dinner last night, and it was DELICIOUS – like every other Minimalist Baker recipe I’ve tried!!! I have made several curries, but the depth of flavor in this one was really special! Roasting the vegetables added such great flavor too! I will definitely be making this one again and again! Thank you, Dana!!!!

  67. Krysta says

    Could this recipe be done without using any sweetener? Normally I’m fine with adding a little bit of sugar, but I’m currebtly trying to stay away from any added sugar. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The sweetener balances out the flavors, but if you’re looking to avoid sugar, what about stevia? Otherwise, omit.

  68. Tahlor says

    This is a 10/10! We made it midday and let it cool, then heated it up for dinner. Flavors were incredible – thank you!

  69. Régine Bohar says

    Thank you so much for this wonderful recipe: easy, and totally satisfying! I had a guest for dinner who told me I was such a fabulous cook (ha! ha!)

  70. Christine says

    I’ve tried to make Thai curry so many times and never was it as amazing as this! Thank you!
    If you’re sensitive to sugar, you could probably put less and it would still be great. It took longer than 30 minutes for me but I’m a slow chopper..

  71. Hermione says

    I just made this, but realized far too late that I didn’t have curry paste on hand (and neither the ingredients to make it), so I subbed about 2 tbsp of garam masala and made basically a different curry dish — more like an Indian curry than a Thai curry, but still delicious. I have never considered roasting vegetables before adding them to a curry, and I love how the broccoli remained so bright and gave the curry a rich, almost charred flavor.

  72. Tina says

    I made this tonight and I LOVE IT! It’s quick and easy to make, and really tasty. I simmered some extra firm tofu chunks in the sauce to add some protein to the dish, and it was amazing. I imagine this is a really versatile recipe that you can make with cashews, or chickpeas for protein. Thank you for this awesome recipe! I see a lot of this in my future. :-)

  73. Lily M Huber says

    Is the curry something I could make a large batch of and freeze, then just unthaw and add veggies (I don’t have a lot of time to cook on weekdays )?

  74. Natalia Czeremanska says

    I just made it for dinner and it was delicious! I used light coconut milk and served it with quinoa. Thank you for another amazing recipe :)

  75. Louis says

    Interesting recipe, I like it! Look at Chinese vegetarian recipes are also very interesting, I have been preparing them for some time and I’m happy!

  76. Kris Blankenship says

    I was prepping a pan of veggies to roast when this email hit my phone. Yep. Made it!! Awesome ? and doubled the red curry paste recipe so I can play with more stuff this week. Can I freeze the paste if I don’t use it quickly enough?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      awesome! And yes, you can freeze the paste in ice cube trays and store it in the freezer for months!

    • Em says

      Curry powder is a dried, powdered form of curry leaves. Curry paste is a blend of herbs, aromatics, and spices that have been combined into a delicious goop. Both yummy, but they work totally differently :)

      • annette wass says

        curry powder is usually a combination of dried spices such as cumin ,fenugreek, coriander ,cinnamon etc. the proportions can vary according to whether its medium or hot curry powder. Curry paste is more oily and usually contains fresh herbs and spices such as garlic ,ginger.

  77. Stephanie C says

    Hi Dana,

    I tried the Curry recipe and mine tastes way to salty .. I followed the recipe to a T except I only had enough lime juice for a few teaspoons .. how can I correct this to make it not salty? Was it possibly the coconut aminos?… But I used a tablespoon as directed?

    TIA for the help!


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry about that! Perhaps scale back on the coconut aminos. Because this is a recipe with a lot of flavor, that’s why I went with the additional coconut aminos for depth. But omit it next time if you need!

    • Em says

      Almond milk and full fat coconut milk are really different. Full fat coconut comes in a can and parts of it have often solidified. You could probably use almond in a pinch, but the curry would be much less sweet and much less creamy. I would be interested to see how that would turn out!

    • Luciana says

      The end result won’t be the same. Coconut milk has a greater fat content that makes this curry unique and delicious. Almond milk will let you with a very watery and bland result. That’s my opinion based on experience using both milks.

      • LovelySerene says

        Another option for the coconut milk might be to mix equal parts of coconut water with culinary coconut milk. The proportion of each would allow for greater control over the consistency (higher ratio of culinary coconut milk would result in a thicker end product). Anyway, I love red curry :)

  78. BJ says

    Can you clarify if you are supposed to toss the sweet potatoes together with the other vegetables in the oil, maple syrup, curry, salt, and then pick the sweet potatoes out of that mix and bake them separately? That’s what it sounds like but I’m not clear if that’s what you meant. If so, it sounds like a lot of work. Thanks.