Roasted Vegetable Curry

Serves 8 (1 1/2 cup each)


  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 cup carrot, diced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoon ginger, peeled and grated
  • 1 red chili pepper, seeded and minced
  • 14 ounce can tomato sauce
  • 32 ounces low-sodium vegetable broth
  • 3 cups russet potatoes, peeled and diced (1/2 inch)
  • 3 cups sweet potatoes, peeled and diced (1/2 inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 14 ounce can coconut milk
  • toppings: cilantro, salted pepitas, Greek yogurt


  1. Preheat the oven to 450F degrees.
  2. Combine spiced through cayenne pepper in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of spiced mixture and toss until well coated.
  3. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15-20 minutes. Set aside.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown (3-4 minutes). Reduce heat to medium and continue cooking, stirring often, until the onion is translucent. Add garlic, ginger, chile and the remaining spice mixture. Stir and cook for an additional minute.
  5. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zet and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35-40 minutes.
  6. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Option to serve garnished with cilantro and chiles.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in Eating Well: Soups (pp. 49).


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