Roasted Vegetable Curry Recipe
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Real Housemoms · by Aubrey

Roasted Vegetable Curry Recipe

NUTRITION · PER SERVING65M COOK
CAL 11%·PRO 7%
CARBS 21G38% OF CAL
5G FIBER1G ADDED9G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 15G61% OF CAL
7G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetables including sweet potatoes, carrots, cauliflower, and peppers finished in a coconut tomato curry sauce. A fragrant, warming vegetarian main.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons avocado oil
  • 2 tablespoons Indian curry paste
  • 1 red bell pepper (cored and cut into strips)
  • 2 red onions (peeled and quartered)
  • 2 medium carrots (peeled and chopped into 1-inch pieces)
  • 1 medium sweet potato (peeled and chopped into 1-inch pieces)
  • 2 cups cauliflower florets ((½ small head))
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (peeled and grated (1-inch nub))
  • 14 ounces canned diced tomatoes
  • 3/4 cup coconut milk
  • 1 tablespoon lime juice ((1/2 lime))
  • 1 teaspoon granulated sugar
  • fresh parsley (chopped, for garnish)
  • lime wedges (for garnish)
PREP
15M
SODIUM
214MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.