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This Roasted Veggie Coconut Curry is an incredibly healthy, colorful and delicious taste explosion for your mouth! So good!
Do you have any unspoken deals? You know the kind; when both parties know the arrangements but you never really talk about it, everyone just knows how it works and … well … it just works! That's how it is with my daughter and I. We have a little deal whenever Scott and I go to visit Cait and her family (we call them "the herd") in London. The first night of our visit Cait surprises us with a wonderful dinner, like this Roasted Veggie Coconut Curry. We may not always have the best appetites after flying all night and feeling a bit out-of-sorts from suddenly being in a different time zone. But, when she places those plates in front of us at the dinner table, we totally change our minds.
All of a sudden you'd think we hadn't eaten in days, we always heartily gobble up her yummy dinner. Like this wonderful Roasted Veggie Coconut Curry. I gasped with delight when I saw all the beautiful vegetable colors and got a whiff of the abundant fresh herbs. But I'll let Cait tell you all about it.
P.S. Oh, but are you wondering about my end of the deal? Well, being the crazy cook that I am, I just take over after that first evening. I snoop through the fridge and freezer the next day and check what looks good at the local markets. Then I start making plans. It's always a win-win situation. Cait is a wonderful cook, but gets a break from cooking with four little ones underfoot and I can cook to my heart's content with fresh, often unusual ingredients, inspired by being out of my everyday environment. Another plus is that I have a wonderful array of "taste-testers", very honest ones; if the whole "herd" concurs that something is fabulous, I know for sure I've got a winner! Then I''ll be sure to pass that one on to you!
Going with the theme of my mom's last post, Everyday London - one of the things we've really enjoyed living here is the variety of foods we can get delivered right to our door! Sushi, lebanese, Thai, gourmet pizza, Indian, etc., etc. There is really no limit to what you can find online, order and have in your own cosy little kitchen just an hour later. Date-night-in takes on a whole new meaning!
I never quite know what will be delivered week to week, which could be quite tricky- however this company has a vast encyclopedia of recipes on it's website, and I have found very few that disappoint. So if I'm stumped with something I receive in my box, I simply do a quick search and come up with a scrumptious dinner plan!
I've made this Roasted Veggie Coconut Curry now several times, varied the vegetables and it always comes out divine, and the great part is that everything can be done ahead of time and then put in the oven to warm just before it's time to eat. So, if you're up for a meatless, but scrumptious meal- give this one a go, I promise you'll get rave reviews!
~ Cait
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Roasted Veggie Coconut Curry
Ingredients
- 1 large cauliflower, cut into chunky pieces
- 4 medium carrots, cut into bite size chunks,
- 1 small butternut squash, cut into bite size pieces
- 2 medium sweet potatoes, peeled and cut into bite size pieces
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 10 ounce fresh spinach leaves, about 6 cups, any long stems removed
- 2 medium garlic cloves, peeled
- 1 piece fresh ginger, peeled
- ½ medium fresh red or green chilli, roughly chopped (more or less, to taste)
- 1 teaspoon turmeric
- 1 medium onion, peeled and roughly chopped
- 2 tablespoons peanut butter
- 1 zest and juice of 1 lime
- ¼ cup fresh mint leaves
- ½ cup fresh cilantro
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 14 ounce can light coconut milk
- 1 cup vegetable or chicken stock
- shredded coconut, mint, cilantro and basil leaves, for garnish
Instructions
- Preheat the oven to 400˚F (200°C/Gas 6).
- Place all veggies, except spinach, on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Rub veggies with your had to completely coat them with oil.
- Roast for 25 mins, or till tender and some are beginning to brown. Stir once about halfway through baking.
- Meanwhile, puree the garlic, ginger, chili, turmeric, onion, peanut butter, lime juice and zest, mint, cilantro, sesame oil and soy sauce in a food processor or blender, till smooth.
- Add the coconut milk and stock to the paste. Blend to mix and set aside.
- When veggies are finished, remove baking sheet from oven and add fresh spinach. Stir to distribute spinach then add sauce. Return to oven for 5-10 minutes to heat sauce and wilt the spinach.
- Serve with rice and a dusting of coconut and fresh mint, coriander leaves and basil leaves for garnish and fresh flavor.
- Serves 4 with rice as a main dish, will serve more if used as a side dish.
Nutrition
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OMG...the sauce is absolutely the most fragrant tasting sauce I have ever made. The flavour is like a Thai sauce. Light delicious. Together with the roasted veggies a dish you will want to print the recipe for next time.
Hi Dalia, Thank you for the excellent review and for letting us know how well this recipe turned out for you - Enjoy!
Absolutely delicious. I added more veg (celery, aubergine and parsnip) as it was getting past its best, and finished it off, when I added the sauce and spinach, in a casserole pot on the stove top as there was too much to fit in one roasting tin. I will definitely make this again. Thanks for sharing.
Thanks so much for letting us know, Adele!
This is a fantastic curry, it is THE best curry we’ve ever had! So good I have shared the recipe with all friends and family. Easy to make and Devine on a plate. Thank you 👍😘
Thanks so much, Penny, so happy you have all enjoyed it. I love how pretty it is too and how EASY! 🙂
Just delicious! I added shrimp and it was devine.
Oh yum, what a great idea!
Had been wanting to make this for ages. I finally did so last night and my family raved about it and asked when we'd be having it again. I have copied it into my recipe book and guess that it will become one of those meals we return to over and over again. I loved that you can use whatever roasting veg are in season and whatever happens to be ready in the garden. It made the dish quite economical and that suited me very well. Thanks so much for sharing Chris.
The flavors in this gloriously colorful dish look delicious. I have to admit I'm a little envious of your home delivery options. In my little town pizza is our only choice.
I was googling for some kind of roast veggie curry and was so happy when something from the creator of my favourite tortilla recipe popped up! As expected, this curry was delightful. I will definitely be making again. And plenty of other things from your blog for sure 🙂
Made this last night and served with brown rice and it was good. Today, I pureed the leftovers, heated, and served as a hot soup, and it was really really good. Thanks for the great inspiration, Chris.
What a great idea Vivian!
Seeing that lovely burst of colors of those veggies and those flavors, I would any day have this veggie meal than a coconut chicken curry that I make! Gorgeous!
Made this tonight and served with brown rice. It was easy and so yummy. Will be making this again!
So glad you liked it, we really enjoyed it too!
This is my definition of pure bliss!Love everything about this colorful and tasteful dish!
Kisses!
You have all the fun Chris! Love your stories and sounds like London was a blast. I've never been but want to go 🙂 I love everything about this dish - it looks and sounds terrific. Meatless meals are a favorite at our house and with my waistline!
what a healthy and amazing side dish...
I love curry and I love roast veggies. So it follows this dish is right up my alley. Terrific stuff! And I love cooking in other countries - so many different things to try. Fun post - thanks.
What a lovely dish...so colorful and delicious, I'm sure.
Oh my!! Look at the beauty of these veggies-my taste buds can imagine the blending of each ingredient for a heavenly evening meal! Perfection!
Warm Hugs,
Jemma
London has amazing curry to enjoy so I'm super happy to see this great recipe! 🙂
Definitely my type of veggie curry! The colour is amazingly beautiful.
The coconut curry sauce sounds delicious, Chris. My mouth is watering just reading the recipe. My farmers' market is open for a few more weeks so I can buy some fresh veggies for this dish. The colors are beautiful. Can't wait to try it.
Wow! Thank you! What glorious healthy fun 🙂 !
What do I see that's purple? What a delicious meal!
Hi Beth, it's a purple cauliflower that we found at the market, isn't that fun?
Wow, this dish is really a work of art!!
Such a pretty meal:@)
Looks amazing Chris and sounds like quite an adventure in London!
Amazing colors Chris..
London sounds amazing through you:)
Very interesting and delicious recipe!! I would like to try it soon 😉 Kisses from Valencia!
Such a wonderful curry, I love all the vibrant veggies. Can't wait to try this!
I certainly love a great vegetarian curry, this one looks absolutely good with all these gorgeous veggies!
OMG, Chris! This is the most beautiful roasted vegetables that I have ever seen -- and the most interesting one for sure! I'd love to try it. I am so sharing it!