Roasted Vegetable Curry recipe


  • 1 large or 2 small sweet potatoes (about 1 pound total)
  • 1 cup chopped onions
  • ½ small head of cauliflower
  • 2 tablespoons oil (plus a bit more for the pan)
  • ½ teaspoon salt

Curry sauce:

  • 2 teaspoons grated peeled ginger root
  • 2 tablespoons curry powder
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1 cup diced tomatoes (use canned if you can’t get flavorful fresh tomatoes)
  • Dash cayenne pepper (optional)

For serving:

  • Steamed rice
  • Optional toppings: raisins, chopped toasted nuts, cilantro, cooked peas, chutney


  • Preheat the oven to 450˚. Spread a small amount of oil on one large or two small rimmed baking sheets. 
  • Cut the sweet potatoes into small cubes and cut the cauliflower into small pieces. Put the vegetables in a large bowl with the onions. Toss them all with the oil and ½ teaspoon of salt.
  • Spread the vegetables out in a single layer in the pan(s). Roast for about 20 minutes, stirring once during the roasting time.
  • While the vegetables roast, combine all of the curry sauce ingredients in a bowl. Taste and adjust for seasoning.
  • After the vegetables have roasted for about 20 minutes, pour the curry sauce over them. Stir well and roast for an additional 5 minutes or so, until the sauce is hot and the vegetables are tender.
  • Serve over steamed rice with toppings, if desired.