Roasted Vegetable Curry
This recipe for roasted vegetable curry is a meal prep marvel. All the ingredients fit into a single casserole dish, and you can have a rich, delicious curry without spending all of your time in the kitchen.
If you loved my chickpea spinach curry, you’re going to love this roasted vegetable curry even more! Instead of making the stew in a pot, we’re using the oven to be more time-efficient.
I am all about making plant-based cooking more accessible, and this recipe certainly qualifies. It may take some time to chop up your veggies (like you would for any curry or stew), but you can leave the rest for your oven.
Why You’ll Love This Recipe
- Since I discovered I could make curry casserole-style, this meal prep recipe became one of my go-to meals, along with vegan sheet pan gnocchi and creamy roasted vegetable pasta.
- This roasted vegetable curry has everything you may need in a meal. Chickpeas for protein, coconut milk for fat, and lots of veggies for fiber!
- The great thing about meal prep is the time it saves you long-term. Even if you live on your own, you can make this curry in advance and freeze any servings you won’t eat in the first few days.
- You can so easily adjust this recipe, you will never get bored! From the spice mix to the vegetables that go into the dish, make this recipe your own.
Key Ingredients
- Chickpeas are a common ingredient in vegetarian and vegan curry. It’s a great source of protein that also adds to the texture.
- Sweet potato is an amazing starchy component that comes with a subtle sweet flavor.
- Cauliflower is another popular choice for curries and stews. It cooks up to be nice and tender while also retaining its shape.
- Crushed tomatoes and coconut milk make up an excellent base for the curry sauce. It’s creamy, slightly tangy, and effortlessly bringing everything together.
- Curry spices, including turmeric and cumin, are integral to this recipe. They create depth of flavor and the signature golden color.
Hack It!
- By design, curries are so easy to modify! From your protein option to the veggies and spices you use, you can easily make the dish your own.
- This roasted vegetable curry is easy to scale up. You can use a larger casserole dish or cast iron, or split between two similarly sized dishes once the ingredients are mixed.
- This recipe is perfect as a dump meal. You can pre-mix the ingredients and freeze until you’re ready to cook. If you have a dish that is suitable for both the oven and freezer, you’re in for a treat!
- Make sure to use a large-enough casserole dish. Once the ingredients are mixed, there should be some space left in the pan so that the stew does not boil over.
- Try to chop your veggies evenly. They don’t have to be small, but you don’t want some veggies undercooking while others turn into a mess.
How to Make Roasted Vegetable Curry
Step 1: Preheat the oven to 400F. Add all of the listed ingredients into a casserole dish.
Step 2: Mix everything together until completely combined. Cover with a lid or foil.
Step 3: Let the dish cook in the oven for 1 hour. Check that the sweet potato is soft and tender, and cook for a little longer if necessary.
Step 4: To serve, garnish with some coconut milk, lime juice and fresh cilantro. Serve over rice as desired.
Frequently Asked Questions
Leftovers can be refrigerated for 3-4 days. Reheat thoroughly before you enjoy the curry again. If anything, it tastes even better the next day!
If you’re not likely to eat the curry in the short time frame, you can freeze leftovers in individual servings. Reheat in the microwave and enjoy.
Chop and mix the ingredients. Transfer into a freezer-safe container and freeze until you’re in need of an easy hands-off meal. Remove it from the freezer in advance to allow it to thaw. Then, transfer to a casserole dish, cover and cook (steps 2-4).
If can do so in a dish that’s both freezer- and oven-safe, the process is even easier. You can take the dish from teh freezer and into the oven. Cook for 80-90 minutes.
More Plant-Based Curries and Stews
- Red Lentil Coconut Curry
- Peanut Butter Curry
- Hidden Vegetable Tofu Curry
- Gut Healing Vegan Stew
- Sweet Potato Peanut Stew
If you’re an adventurous home chef, let me introduce you to the PlantYou Planner! It’s like your personalized meal-planning genie, offering up a bunch of easy-peasy vegan recipes. The best part? You can dip your toes into the magic with the free version. You’ll get 25 awesome plant-based meals, including our top-notch beginner vegan meal plan.
The Recipe: Roasted Vegetable Curry
Ingredients
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- ½ inch ginger, diced
- 400 ml canned chickpeas, 1 can, drained and rinsed
- 1 sweet potato, small, chopped
- 1 red bell pepper, chopped
- 1 cup cauliflower florets, chopped
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp curry powder, mild or hot
- 1 tbsp soy sauce, tamari if GF
- 400 ml coconut milk, 1 can
- 1½ cups crushed canned tomatoes
- 1 cup vegetable broth
- 1 lime, juiced
- fresh cilantro, to garnish
Equipment
- Casserole dish 9×13 or similar
Instructions
- Preheat the oven to 400F.
- Add all ingredients to a 9×13 casserole dish, apart from the lime and cilantro.
- Mix until completely combined. Cover with a lid or foil, and bake for 1 hour, until the sweet potato is tender.
- Drizzle with some coconut milk, and lime juice and garnish with fresh cilantro. Serve over rice, if desired.
Notes
- Depending on how you serve this roasted vegetable curry, this recipe lends 4-6 servings. Enjoy it over rice, with a naan or all on its own.
- Swap the veggies, protein option, and spices around to your taste.
- To scale up, you can double the ingredients and use a larger casserole dish or cast iron, or split between two similarly sized dishes once the ingredients are mixed.
- Make sure to use a large-enough casserole dish. Once the ingredients are mixed, there should be some space left in the pan so that the stew does not boil over.
- Try to chop your veggies evenly. They don’t have to be small, but you don’t want some veggies undercooking while others turn into a mess.
