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Roasted Vegetable Curry

Roasted Vegetable Curry

{I may earn money or products from the companies mentioned in this post}.

Who doesn’t love a tasty curry dish?

There are so many to choose from; beef, chicken, vegetable, tofu {ew}, turkey, I mean the list goes on!

My favorite curry dish is made with just vegetables. (Pictured above)

I have zero regrets eating two bowls last night since this dish is free of grains, gluten, dairy, soy, sugar, legumes, and all things processed.

Make this dish your own by adding meat or changing out vegetables since the real star of this dish is the actual


Roasted Vegetable Curry

Course Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Angela @Paleo Mom of Two



  • 1 Can Coconut Milk
  • 3 TBSP Curry Powder
  • 1 TSP Cumin
  • 1 TSP Paprika
  • 1 TSP Garlic Powder


  • 1/4-1/2 TSP Cayenne Powder Add for a spicy curry sauce
  • 1 TBSP Arrowroot Thickening Agent


  • 1 Small Head Cauliflower
  • 1 Small Head Broccoli
  • 1 Onion
  • 1 Zucchini
  • 2 Carrots
  • 6 oz. Mushrooms


  1. Preheat the oven to 425. Line an edged baking sheet with tin foil.

  2. Cut up your vegetables and place in a large bowl. Dribble EVOO, salt and, pepper to taste until all vegetables are coated. Roast for 25-30 minutes.

  3. While your vegetables are roasting place all your sauce ingredients into a large saucepan over medium-high heat. Bring to a boil, reduce heat and simmer for 10 minutes. {Add in arrowroot and whisk for a thicker curry}.

  4. Once vegetables are done roasting place into the curry sauce, coat, serve and enjoy.

Vegetable Curry


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