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Roasted Vegetable Curry

Roasted Vegetable Curry

An as spicy as you wish Roasted Vegetable Curry to tantalise and comfort.

Course Main Course
Keyword Roasted Vegetable Curry
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6
Author Jane Georgiades


  • 1 sweet potato
  • 1 eggplant
  • 2 zucchini
  • 1 medium cauliflower
  • 1 onion finely chopped
  • 1 400g tin diced tomatoes
  • 1 400g tin chickpeas
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp coriander
  • 2 tbsp good quality curry powder
  • 1 400g tin coconut milk
  • 2 cups vegetable stock


  1. Preheat the oven to 200°C. Chop the fresh vegetables and place on a roasting tray and drizzle with oil. Roast until beginning to caramelise and soft- about 30 minutes. Meanwhile in a large pot soften the onion and garlic in some coconut or sunflower oil. When soft and fragrant add spices and stir. Then add the roasted vegetables, tomatoes, chickpeas and coconut milk. Stir in the hot stock and cook altogether until vegetables are soft. Season with salt to taste and perhaps even a teaspoon of brown sugar for sweetness. Serve with brown rice or couscous, flat bread and enjoy!