Curried Roast Vegetables

4.49 from 29 votes
1 hour
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Curried Roast Vegetables with potatoes, onion, carrots, red bell pepper, broccoli and green beans is an Indian-inspired feast that’s perfect as a side dish for Almond Chicken Tenders or a festive vegan meal!

Photo of Curried Roast Vegetables on platter garnished with lime wedges and cilantro.

Hey, all!  Are you craving something super tasty, unique and with global flair in these days of beans, rice and zero travel that’s also super easy?  This festive, colorful and flavorful platter of Curried Roast Vegetables is IT!

The inspiration behind this recipe:

When my husband and I were first married, I was a vegetarian.  I still love vegetables and vegetarian food to this day and this amazing vegetable dish is a long-time favorite of mine.  However, this was actually the first time I ever made this recipe!

I found this recipe by Barbara Kafka in Parade Magazine shortly after my husband and I were married (25 years this fall–OMG!).  He also loves to cook and is a good cook in his own right and surprised me one night by making this dish for me.  Over the years, he made it several times.  I never made it because I let him claim it as his own “specialty.”

Thankfully in my area, one of the things not in short supply during this time of crisis has been vegetables.  I wanted to share it with you because it was always one of my favorite recipes and it’s healthy comfort food that’s perfect right now.  It’s also FUN to make–and we can certainly use a little more of that!

Photo of Curried Roast Vegetables on oval platter with lime wedges and cilantro sprigs.

How to make Curried Roast Vegetables:

  • This dish uses a high-heat roasting process.  Preheat your oven to 500 degrees.  (Yes, 500 degrees!  It made me nervous, too, but stick with me.)
  • Cut red bell pepper, green beans, potatoes, carrots, broccoli and onion into large chunks.  The potatoes should be in wedges.
Photo of red bell pepper, green beans potatoes, carrots, onions, garlic, broccoli and limes.
  • Combine the sauce ingredients in a small saucepan and let it simmer on low heat while you roast the vegetables.
  • Start with the potatoes.  Place them in a large roasting pan, drizzle with oil and season with salt and black pepper.
  • Place them in the oven and roast for 15 minutes.
Photo of uncooked potato wedges on cast iron pan.
  • Flip the potatoes and push them to one side of the pan.
  • Add the carrots, red bell pepper, green beans, onion and garlic.  Drizzle with oil and season with salt and black pepper.
  • Roast for 15 minutes.
Photo of vegetables on cast iron pan ready for roasting.
  • Toss the broccoli with oil, salt and black pepper and place it over the potatoes to keep them from getting too brown.  Roast for 15 minutes.
Photo of partially roasted vegetables on cast iron pan with broccoli added.
  • Almost done…  Good enough to eat just like this!
Photos of roasted vegetables on cast iron pan.
  • Pour the heated sauce over the vegetables and carefully stir them.
Photo of finished roasted vegetables with sauce added.
  • Place on a serving platter and garnish with cilantro and lime wedges.
  • That’s it!
Photo of Curried Roast Vegetables on oval platter garnished with lime wedges and cilantro sprigs.
  • If this is our main meal, we serve with basmati rice.  Otherwise, it’s a great side dish for any Indian-inspired meal!
  • BTW, I am in LOVE with the cast iron pan I used!  After doing the potatoes on them and how beautifully crispy they got, I’m always going to roast potatoes on it from now on!  Grab the affiliate link below.
Close-up photo of Curried Roast Vegetables on oval platter with serving fork.

Serve with:

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Curried Roast Vegetables - Overhead hero shot of vegetables on platter garnished with lime wedges and cilantro

Curried Roast Vegetables

4.49 from 29 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Curried Roast Vegetables with potatoes, onion, carrots, red bell pepper, broccoli and green beans is an Indian-inspired feast that's perfect as a side dish or festive vegan meal!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Vegetarian / Vegan Entrees
Cuisine Indian
Servings 8
Calories 225 kcal

Ingredients
  

  • 1 can (14-ounce) crushed tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons Madras curry powder
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced ginger
  • 1/2 teaspoon cayenne pepper - optional
  • 2 teaspoons salt - divided
  • Freshly ground black pepper - to taste
  • 2 large Russet potatoes - peeled and cut into 6-8 wedges each
  • 5 tablespoons canola or vegetable oil - divided
  • 1 large onion - peeled and cut into 8 wedges
  • 4 medium carrots - peeled and cut into 1/2-inch pieces
  • 2 cups green beans - stems trimmed and snapped in half (approximately 1/2 pound)
  • 12 large cloves garlic - peeled
  • 1 large red bell pepper - membrane removed, cut into 1-inch pieces
  • 1 large broccoli crown - cut into florets
  • Cilantro sprigs
  • Lime wedges

Instructions
 

  • Place an oven rack in the middle of the oven. Preheat to 500 degrees.
  • SAUCE: Combine the first 6 ingredients in a medium saucepan using 1 teaspoon salt or to taste. Bring to a simmer. Let the sauce simmer very slowly over low heat while roasting the vegetables.
  • VEGETABLES: Place the potatoes on a large roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and pan with the oil and sprinkle with a bit of salt and pepper.
  • Place in the oven and roast 15 minutes.
  • Remove pan from the oven, flip the potatoes and push them to one side.
  • Place the onions, carrots, green beans, garlic and red pepper in the pan. Drizzle with 2 tablespoons of the oil and sprinkle with salt and black pepper to taste. Roast 15 minutes longer.
  • Toss the broccoli with the remaining 1 tablespoon oil. Season with a little salt and pepper. Scatter over the top of the potatoes and return to the oven. Roast 15 more minutes.
  • TO SERVE: Pour the sauce over the vegetables and transfer to a serving platter or bowl. Garnish with cilantro sprigs and lime wedges.

Notes

Serves 6 as an entree, 8 as a side dish.

Nutrition

Serving: 1 | Calories: 225kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 755mg | Potassium: 902mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6534IU | Vitamin C: 109mg | Calcium: 90mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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9 Comments

  1. Where are the SAUCE INGREDIENTS, either I am blind or I cannot see them or the listing. I searched Sauce Ingredients on the page but still can’t find them. Lost in the recipe. : )

    1. Hi, Phoenix, Thanks so much for your question and apologize if it’s confusing. The sauce ingredients are the first six (crushed tomatoes through cayenne if using), adding 1 teaspoon of salt or to taste. I’ve clarified the recipe so I hope this works out better for you. Please let me know if it doesn’t. Thanks again!

  2. 5 stars
    I absolutely loved this! The sauce was so good that I could eat it on its own. And in my haste, I accidentally left out one of my favorite ingredients (garlic) and it was still delicious. Can’t wait to try it again!

    1. Hi, Maeve, Thanks so much for your question! Yes, you start with the potatoes, flip, then push them to one side and continue on with the rest of the vegetables and the broccoli being last. Thanks again and hope you enjoy!

    1. Hi, Alex, Thanks so much for your question and for pointing that out! I know people have made this recipe but they never mentioned that was missing! At any rate, it’s an additional 15 minutes and I’ve corrected the recipe. Thanks again and hope you enjoy!

    1. Hi, Rose, Thanks so much! The affiliate link is right about the recipe with the photos of the “Helpful Tools and Equipment.” Thanks so much and hope you enjoy!