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–+ 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
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Two bowls of our Rich Red Curry served over brown rice
4.88 from 127 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

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

US Customary - Metric

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