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Vegan Red Curry with Roasted Vegetables

A warming and comforting vegan red curry filled with roasted vegetables.
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

Roasted Vegetables

  • 1 head of cauliflower (4 cups of chopped florets)
  • 1 large russet potato (chopped into cubes)
  • 1 tsp oil of choice (avocado oil)
  • 1 tsp curry powder

Red Curry

  • 1/2 cup brown rice (follow package instructions for cooking)
  • 2 tsp oil (coconut oil)
  • 1 small red onion
  • 3 cloves of garlic (finely chopped)
  • 2 inch piece of ginger (finely chopped)
  • 3 tbsp red curry paste (Thai Kitchen brand)
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • salt and pepper to taste
  • 1 tbsp tamari
  • 1 1/2 cans full fat coconut milk (Thai Kitchen brand)
  • 2 tbsp lime juice (1 lime)

Instructions

  • Preheat the oven to 375ºF. Chop the cauliflower into small florets, and cut the potato into cubes. Toss in 1 tsp of oil and 1 tsp of curry powder. Place on a lined baking sheet into the oven for 22-25 minutes until toasty and cooked.
  • Meanwhile, prepare the rice. Measure out 1/2 cup of dried rice and cook via the package instructions.
  • Prepare the curry. Finely chop 1 small red onion, 3 cloves of garlic, and a 2-inch piece of ginger. Option to place the garlic and ginger in a food processor. Using the S blade in the food processor, let the food processor chop garlic and ginger for you. Heat a large pan over medium heat. Add 2 tsp of oil. Once hot, add the onion, garlic and ginger. Sauté for a few minutes until onions start to brown. Add the spices, and red curry paste. If your red curry paste tends to be quite spicy, start with 1-2 tbsp and taste as you go.
  • Add the tamari and coconut milk. Stir to combine then let simmer for 8 minutes. Then add the lime juice.
  • To assemble. Divide the curry sauce between two bowls. Divide the roasted veggies between the two bowls and divide up the rice. Top with lime and red onion.