Roasted Veggie Curry is a healthy, easy, and very versatile dish that is paleo, vegan, can be served as a main dish or a side dish or even a soup by itself.
Some roasted vegetables have been a favorite of mine for ages – roasted brussels sprouts, roasted winter squash … so I created a curry out of them. Plus addition of a few key ingredients like garlic, tomato, and chiles, makes it incredibly flavorful. This is one of my favorite variations – I made it a curry by adding coconut milk and curry powder. But it’s also great without this ethnic twist. Add more coconut milk and chicken broth to make it a curry soup. This is really, really flexible. You can add chicken to make it a chicken curry.
Hope you like this – I make this pretty regularly!
- 1 acorn squash (or about 1 lb any winter squash)
- 1 large onion, cut in big chunks
- 1 lb large tomatoes (about 2)
- 2 red bell peppers
- 6 cloves garlic, unpeeled
- ¼ cup olive oil
- ½ cup chopped parsley
- 1 cup mild green chiles
- 1 cup coconut milk
- 2 tsp curry powder
- salt & pepper
- Preheat oven to 350 degrees.
- Cut acorn squash into large chunks, scooping out seeds. Cut up bell pepper into large chunks, discarding stems and seeds, and cut the tomatoes into large chunks.
- Put the squash, onion, tomatoes, garlic, and bell peppers into a large plastic bag and pour the olive oil in. Hold the bag shut and shake or rotate to coat vegetables in oil. (An alternative is you can brush the oil on with a vegetable brush after putting them in the roasting pan.)
- Spread the vegetables out in a large baking dish. My favorite is about 16" x 12". Roast for about 45 minutes to an hour or until soft and getting brown edges.
- Remove from the oven and let cool enough to handle. Place onions, bell pepper, and tomatoes in a blender or food processor.
- Scoop the flesh out of the acorn squash and discard shell and stems. Squeeze each garlic clove so the clove pops out of the papery covering and discard covering. Add the squash and garlic to the blender or food processor. You may need to do this in batches depending on size of the blender.
- Pour in coconut milk gradually and pulse to puree. Add in parsley, green chiles, and curry powder. Add salt and pepper to taste, about a half teaspoon each.
- Adjust curry powder, salt, and pepper to taste.
- Heat in a saucepan before serving.
- Serve with rice and garnish with paprika or chili powder.
Some roasted vegetables have been a favorite of mine for ages – roasted brussels sprouts, roasted winter squash … so I created a curry out of them. Plus addition of a few key ingredients like garlic, tomato, and chiles, makes it incredibly flavorful. This is one of my favorite variations – I made it a curry by adding coconut milk and curry powder. But it’s also great without this ethnic twist. Add more coconut milk and chicken broth to make it a curry soup. This is really, really flexible. You can add chicken to make it a chicken curry.
Hope you like this – I make this pretty regularly!
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