Curried Roast Vegetables—roasted potatoes, onion, carrots, red bell pepper, broccoli and green beans in a fragrant curry sauce—is an Indian-inspired, colorful dish that works beautifully as a side for roasted or grilled proteins or as a festive vegan main served with basmati rice.
“Truly fantastic! I made coconut rice to go with it and I would honestly eat this every week!”
If you want a simple, bold vegetable recipe with global flavor, this curried roast is ideal. It’s vibrant, easy to prepare and relies on high oven heat to produce tender, caramelized vegetables that are finished with a warm, spiced sauce.
The inspiration behind this recipe:
This dish came from a long-time favorite published by Barbara Kafka. Early in our marriage I ate mostly vegetarian meals, and this recipe became a household staple after my husband started making it. Over the years it remained a go-to for healthy, comforting meals. It’s simple, satisfying and always a crowd-pleaser.
How to make Curried Roast Vegetables:
- Preheat the oven to 500°F. This high heat yields well-roasted, slightly crisp vegetables—don’t worry, it works beautifully.
- Cut the vegetables into large, even pieces so they cook uniformly: potatoes in wedges, onion in wedges, carrots in 1/2-inch pieces, red pepper in 1-inch pieces, broccoli into florets and green beans trimmed and halved.
- Stir the sauce together in a small saucepan: crushed tomatoes, vegetable broth, Madras curry powder, lime juice, minced ginger, and a pinch of cayenne if you like heat. Season with 1 teaspoon salt (adjust to taste). Bring to a gentle simmer and keep very low while the vegetables roast.
- Toss the potato wedges with 2 tablespoons of oil in a large roasting pan, season with salt and freshly ground black pepper, and roast for 15 minutes on the middle rack.
- Remove the pan, flip the potatoes and push them to one side. Add onions, carrots, green beans, garlic cloves and red pepper, drizzle with 2 more tablespoons of oil and season. Roast 15 minutes longer.
- Toss the broccoli with the remaining 1 tablespoon oil, season lightly, scatter it over the potatoes to prevent them from over-browning, and roast another 15 minutes.
- When the vegetables are tender and caramelized, pour the hot sauce over them and gently toss to coat.
- Transfer to a serving platter and garnish with cilantro sprigs and lime wedges.
This recipe is flexible—swap Russet potatoes for sweet potatoes, use other seasonal vegetables, or adjust the curry level to suit your palate. The sauce keeps the dish bright and ties all the roasted flavors together.
Serve with:
- Basmati rice, plain or coconut-infused, for a satisfying vegan main
- A grilled or roasted protein for a hearty meal
- Fresh cilantro and lime wedges to brighten each serving
More vegan and vegetarian Indian-inspired meals
- Roasted root vegetable curries and stews pair well with this style of preparation and the same warm spices.
Curried Roast Vegetables
Ingredients
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons Madras curry powder
- 2 tablespoons fresh lime juice
- 2 teaspoons minced ginger
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons salt, divided (plus more to taste)
- Freshly ground black pepper, to taste
- 2 large Russet potatoes, peeled and cut into 6–8 wedges each
- 5 tablespoons canola or vegetable oil, divided
- 1 large onion, peeled and cut into 8 wedges
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 2 cups green beans, trimmed and snapped in half (about 1/2 lb)
- 12 large garlic cloves, peeled
- 1 large red bell pepper, membrane removed, cut into 1-inch pieces
- 1 large broccoli crown, cut into florets
- Cilantro sprigs and lime wedges for garnish
Instructions
- Place an oven rack in the middle and preheat to 500°F.
- SAUCE: Combine crushed tomatoes, vegetable broth, curry powder, lime juice, minced ginger and cayenne (if using) in a medium saucepan. Add 1 teaspoon salt or to taste. Bring to a simmer and keep very low while you roast.
- VEGETABLES: Arrange the potato wedges on a large roasting pan. Drizzle with 2 tablespoons oil, rub the potatoes and pan with the oil, and season with a little salt and pepper. Roast 15 minutes.
- Remove the pan, flip the potatoes and push them to one side. Add onions, carrots, green beans, garlic and red pepper. Drizzle with 2 more tablespoons oil and season with salt and pepper. Roast 15 minutes.
- Toss the broccoli with the remaining 1 tablespoon oil, season lightly, scatter over the potatoes and return to the oven. Roast 15 more minutes until vegetables are tender and caramelized.
- Pour the hot sauce over the roasted vegetables and gently toss to coat. Transfer to a serving platter and garnish with cilantro and lime wedges.
Notes
Serves 6 as an entrée or 8 as a side dish. Try substituting sweet potatoes for Russets if you prefer.
Nutrition
Estimated per serving: 225 kcal, Carbs 33 g, Protein 6 g, Fat 10 g (values are estimates and will vary with ingredient choices and portion sizes).
Like this? Leave a comment below!