Curried Roast Vegetables

4.52 from 31 votes

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 Time15

Cook Time45

Total Time1

Course: Vegetarian / Vegan Entrees

Cuisine: Indian

Diet: Diabetic, Kosher, Low Fat, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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 and 8 as a side dish.

SUBSTITUTION:

Try sweet potatoes in place of regular Russets.

Nutrition