This roasted vegetable curry bakes in one dish with loads of veggies, chickpeas, green lentils and coconut milk. There's no stovetop stage and no stirring, just perfectly cooked vegetables and pulses in a thick, glossy sauce!

Have a look at my Instant Pot vegan curry or my vegetable Balti curry next.

roasted vegetable curry in a baking dish

So many recipes out there for roasted vegetable curry make you turn on the oven to roast the veggies on a sheet, then you build the sauce in a pot and then bring them together at the end. A couple of unnecessary steps there if you're asking me.

That's why I've been making this oven-baked curry for a while now: you chuck everything in a baking dish, bake with foil on, then remove the foil to get a bit of caramelization.

The result is a super flavorful curry that I'd certainly describe as a lazy curry as well. Lots of shortcuts, lots of pantry-friendly ingredients and one of the best ways to clean up the veggie drawer of your fridge.

Why you'll love this roasted vegetable curry

Everything happens in a single baking dish that you pop into the oven.
The lentils and chickpeas make the roasted vegetable curry extra hearty.
You can make it as thick as you'd like - I'm team extra saucy but you do you!

close up photo of a roasted vegetable curry with a wooden spoon in it

What you'll need

Onion, garlic and ginger - Chop them small so they soften properly under the foil.

Red bell pepper - For a bit of color and extra sweetness;

Cauliflower and broccoli - Cut into similar-sized florets so they cook at the same time. Not too small, though, because you don't want them to turn into mush.

Sweet potato - The starchy element that thickens the sauce as it cooks.

Chickpeas - I use canned chickpeas here for speed, drained and rinsed well.

Green lentils - They stay whole and give a softer bite alongside the chickpeas.

Curry paste - Use whichever you like. A Thai red or a mild Indian paste both work beautifully.

Crushed tomatoes - I like them better than diced tomatoes because you don't get chunks of tomatoes in every spoonful.

Coconut milk - Full-fat is best there. It's what makes this a proper vegetable coconut curry rather than a watery one.

Vegetable stock - Just enough to loosen everything before it goes in the oven.

Pro tip

Cut the sweet potatoes into ½-inch pieces so they cook in an hour. Larger chunks may take much longer.

a tray full of curried veggies in sauce with fresh cilantro on top

How to make roasted vegetable curry

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

To a large baking dish (9 x 13-inch) add the all the veggies, chickpeas, green lentils, curry paste and crushed tomatoes. Stir well to combine.

adding cauliflower and broccoli to a roasted vegetable curry

adding lentils and chickpeas to a roasted vegetable curry

Pour in the coconut milk and vegetable stock and give it a good stir again until the liquid is equally distributed.

pouring coconut milk to a roasted vegetable curry

Cover the dish tightly with foil and bake for 40 minutes in a pre-heated oven or until a knife slides easily into a cube of sweet potato.

Remove the foil and return the dish to the oven for another 20 minutes, until the top begins to caramelize and the sauce has thickened.

Substitutions and variations

Swap the sweet potato for butternut squash, carrots or regular potatoes.
Use red lentils instead of green if that's what you have, but expect a softer, thicker sauce.
You can also make this with your favorite curry powder instead of paste.

Helpful tips

Curry pastes vary a lot in salt and heat, so taste the sauce before seasoning. I typically don't add any extra salt until the dish is out of the oven and I get a chance to taste it.
Cover the dish tightly so the veggies get enough steam to soften.
If the sauce still looks thin when the vegetables are done, give it another ten minutes uncovered.

What to serve with roasted vegetable curry

Instant Pot basmati rice or fragrant jeera rice
Warm naan for scooping up the sauce
A spoonful of cooling vegan raita

Leftovers and storage

Leftovers will keep well in the fridge for up to 4 days in an airtight container.
Reheat in the microwave, or in a covered dish in a 350°F oven until piping hot.
Freeze for up to three months and thaw overnight in the fridge before reheating.

More curry recipes you'll love

If you've tried this roasted vegetable curry recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.