Best Curry Roasted Vegetables Recipes

Curry Roasted Vegetables image

Provided by Pimienta

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 medium parsnips
3 medium carrots
1 large turnip
1 medium sweet potato
3 tablespoons vegetable oil
2 tablespoons curry paste
1 tablespoon grated gingerroot
salt and pepper

Steps:

Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.

Nutrition Facts : Calories 161.1, Fat 10.8, SaturatedFat 1.4, Sodium 81.9, Carbohydrate 16, Fiber 4.2, Sugar 5.4, Protein 1.8

Roasted Winter Vegetables in Thai Red Curry with Optional Chicken image

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 17

1 medium sweet potato (peeled and cut into a 1/2-inch dice (about 2 cups diced))
2 medium parsnips (peeled and cut into a 1/2-inch dice (about 1 cup diced))
1/2 medium head cauliflower (cut into 1-inch pieces (about 2 cups))
2 medium carrots (peeled and cut into a 1/2-inch dice (about 1 cup diced)(or 1 cup baby carrots))
1 medium red bell pepper (seeds and stem discarded and cut into 1-inch pieces)
1 small yellow onion (peeled, quartered and then cut into eighths)
2 tablespoons olive oil or vegetable oil
1/2 teaspoon kosher salt
2 approximately 14-ounce cans lite coconut milk
3 tablespoons Thai red curry paste
2 tablespoons brown sugar
2 teaspoons soy sauce
1 8-ounce package sliced white button mushrooms
1/2 cup fresh Thai basil (lightly packed and roughly chopped (plus more for serving if desired))
White or brown rice for serving
Fresh lime slices and Sriracha sauce for for serving (if desired)
1 pound boneless (skinless chicken breasts, cut into 1-inch pieces)

Steps:

Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.