Roasted Vegetable Curry

Roasted Vegetable Curry

Time to Spice it Up

Feeling the need to spice things up tonight while wanting comforting, satisfying food? That was my mission last night. So I opted for Roasted Vegetable Curry. This is a super tasty, as spicy as you wish curry that was received really well by my family. It is completely vegan and includes a mix of vegetables that you can alternate however you like. For spices I used cumin, turmeric, coriander and also curry powder as a boost. Feel free to use your favourite curry spices.

Plant Based and Loving It

An increasing number of my meals are fully plant based or vegetarian and I am feeling the benefits. I generally feel more energised when I eat less meat. I am also reaping the rewards of all the nutrients provided by vegetables and legumes. In this Roasted Vegetable Curry I included cauliflower, sweet potato, zucchini, eggplant, tomatoes and chickpeas. I roasted the vegetables to attain a slight caramelized taste. The roasting makes a huge difference to the flavour.

So Good and Good For You

If I documented the benefits of every vegetable in this vegan curry you would be reading this post all night!

Cauliflower alone is high in vitamin C, vitamin K, vitamin B6 and folate. Cauliflower provides a range of health benefits including immunity boosting properties and defence against cancer and heart disease. It is high in fibre too so is good for gut health.

Sweet potato is off the scale in terms of the amount of vitamin A it provides and is easy to add to your diet because it is so tasty.  It is also great for gut health because it is high in fibre. And sweet potato is high in anti oxidants. Likewise zucchini is high in vitamin A so this curry supports vision health.

The list of benefits from this meal alone is endless so you can rest assured it is great for your health. And it tastes beautiful too. You will come back to it again and again.

Have you tried Roasted Vegetable Curry?

Roasted Vegetable Curry Pin

Spice It Up with Roasted Vegetable Curry

Roasted Vegetable Curry

An as spicy as you wish Roasted Vegetable Curry to tantalise and comfort.

Course Main Course
Keyword Roasted Vegetable Curry
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6
Author Jane Georgiades


  • 1 sweet potato
  • 1 eggplant
  • 2 zucchini
  • 1 medium cauliflower
  • 1 onion finely chopped
  • 1 400g tin diced tomatoes
  • 1 400g tin chickpeas
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp coriander
  • 2 tbsp good quality curry powder
  • 1 400g tin coconut milk
  • 2 cups vegetable stock


  1. Preheat the oven to 200°C. Chop the fresh vegetables and place on a roasting tray and drizzle with oil. Roast until beginning to caramelise and soft- about 30 minutes. Meanwhile in a large pot soften the onion and garlic in some coconut or sunflower oil. When soft and fragrant add spices and stir. Then add the roasted vegetables, tomatoes, chickpeas and coconut milk. Stir in the hot stock and cook altogether until vegetables are soft. Season with salt to taste and perhaps even a teaspoon of brown sugar for sweetness. Serve with brown rice or couscous, flat bread and enjoy!

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