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–+ servings
a tray with lentils, sweet potatoes and chickpeas

Easy Roasted Vegetable Curry

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!
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Course: Curry
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 310kcal
Author: Paris | Vegan Cocotte

Ingredients 

  • 1 medium onion, chopped
  • 2 large garlic cloves, finely chopped
  • 1- inch knob fresh ginger, finely chopped
  • 1 medium red bell pepper, sliced
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • ½ pound sweet potato, peeled and cut into ½-inch cubes
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 1 can (14 oz / 400 g) green lentils, drained and rinsed
  • 4 tablespoons curry paste, use your favorite
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 can coconut milk
  • ½ cup vegetable stock
  • Fresh cilantro, to garnish
  • Salt and freshly ground black pepper to taste

Instructions

  • Preheat the oven to 400°F (200°C).
  • To a large baking dish (9 x 13-inch) add the onion, garlic, ginger, red bell peppper, cauliflower, broccoli, sweet potatoes, chickpeas, green lentils, curry paste and crushed tomatoes. Stir well to combine.
    1 medium onion
    2 large garlic cloves
    1- inch knob fresh ginger
    1 medium red bell pepper
    1 cup cauliflower florets
    1 cup broccoli florets
    ½ pound sweet potato
    1 can (14 oz / 400 g) chickpeas
    1 can (14 oz / 400 g) green lentils
    4 tablespoons curry paste
    1 can (14 oz / 400 g) crushed tomatoes
  • Pour in the coconut milk and vegetable stock and give it a good stir again until the liquid is equally distributed.
    1 can coconut milk
    ½ cup vegetable stock
  • Cover the dish tightly with foil and bake for 40 minutes 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.
  • Garnish with fresh cilantro, season to taste and serve over rice or with naan bread.
    Fresh cilantro
    Salt and freshly ground black pepper to taste

Notes

  • 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.

Nutrition

Calories: 310kcal | Carbohydrates: 33g | Protein: 8g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 421mg | Potassium: 783mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7854IU | Vitamin C: 59mg | Calcium: 104mg | Iron: 4mg