Vegan Roasted Cauliflower & Sweet Potato Red Curry
An easy, healthy and flavorful vegan curry!
  1. Preheat oven to 400 degrees. Chop one medium head of cauliflower and sweet potatoes. In a large bowl add chopped vegetables, 1/4 cup of olive oil, salt and pepper. Toss veggies until coated.
  2. Line a large baking sheet with parchment paper. Lay out chopped seasoned vegetables on the baking sheet. Roast for 45 minutes.
  3. Carefully remove roasted vegetables from the oven. The cauliflower should show a bit of tasty browning. Allow to cool for 10 minutes.
  4. In a large skillet set to medium heat add 1/4 cup olive oil and chopped onions. Cook for about 4 minutes. Add the minced garlic and cook for 2 more minutes.
  5. Add red curry paste and mix into onions and garlic until the curry paste is fragrant.
  6. Carefully pour in coconut milk and stir for 1 minute until simmering. Lower heat, add in roasted vegetables a few at a time and combine with sauce. Add peas and stir. Allow to simmer for 5 minutes.
  7. Garnish with a little chopped scallion and serve this dish alone or over your favorite rice and enjoy!
Recipe Notes

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