I would love to also see a recipe for tarkari! Next time I’ll bake and roast them too. See that beautiful caramelization? Thanks for sharing your modifications, Patricia! We’re so glad you enjoyed it, Ashley! So simple, yet so delicious! Thanks Dana!!! It will just take on a different flavor and hue. I made this recipe few days after your post and it was AMAZING! We’re so glad you enjoyed it, Conor! Toss the vegetables with oil and season with spices. The only change I made was to add a can of chick-peas to bump up the protein.
The first time only I separated the cabbage and cauliflower from the sweet potato and butternut squash for roasting. I used broccoli, sweet potato and red cabbage as I love those veggies too.
Thanks for sharing, Kassandra! It is an all-time classic continental style vegetarian main course. The flavor tastes just like red curry from the restaurant. It had the most rich flavors I have ever tasted! What? I will definitely make this again! Paired with potatoes they are a yummy contrast in flavor. I was wondering…do the vegetables gets mixed into the curry or are they eaten on the side. Hi Morgan! He promises to go to the other kids’ parent teacher conferences too if I make this! Yes!
When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with pepper.
I made this to the letter & it was amazing.!!!! (I used tamari sauce instead of coconut aminos). I must have done somthing wrong here or have the wrong red curry past because it’s so hot and my boyfriend is Indian an not even he can eat it. I made this using half the amount of ginger, 2 cloves of garlic, 3T of curry paste and used Tamari instead of coconut aminos because that’s what I had. I’ve made this recipe several times already. I loved the roasted veg but I imagine any veggies would do. I make this curry a couple times a month, just change up the veggies.
Thanks so much! I made this tonight and wow… delicious.
awesome! I have made several curries, but the depth of flavor in this one was really special! Let’s do this! I never need to go to a Thai restaurant again….now I need to try your vegan Thai iced tea :D THANK YOU!!!
Made this tonight, it was so delicious! *chef’s kiss* this was so good, thank you!! When you remove the vegetables from the oven, give it a good mix.
I actually ended up throwing out the sauce. Sweet, spicy, salty, earthy—the more I ate, the more I liked it. I simmered some extra firm tofu chunks in the sauce to add some protein to the dish, and it was amazing. I made this tonight. This is delicious. I used soy sauce instead of coconut aminos & didn’t have enough red curry paste so I used green to make up the difference. Thanks so much! We’re on team purple cabbage too! When I make cauliflower rice as a side this will last me for at least 4 meals. You can also, hello digestive and anti-inflammatory best friend, Coconut Red Curry with Chickpeas and Eggplant, Curried Lentil and Roasted Vegetable Salad, Rosemary Roasted Root Vegetable Panzanella, Instant Pot Black Eyed Peas (Fast, Perfect, No Soaking! But you could also toss the vegetables separately. Used rice as the grain.
xoxo. Delicious! Hi Julia! Wonderful!!
I also added a touch of cayenne and will try a chopped pepper next time (because there will definitely be a next time). Add roasted vegetables to sauce and serve over noodles or pasta of choice.
Add the sweet potatoes to a baking sheet (leaving broccoli and cabbage behind) and roast for 10 minutes. Your review must be approved first, P.O. Thank you!! Halfway through cooking give them a stir. I shared with my husband, but quickly scrambled to make more curry the next day to replenish my curry levels. This recipe is delicious! Yet another amazing recipe from minimalistbaker. Bring water to a boil in a large pot and add salt, oil. Hey if yu ca’t close your eyes to the ads, then get an ad blocker. I told my husband that if he did the parent teacher conferences, I would have something delicious on the table when he got home. I made mine with the thai kitchen brand of curry paste and also pan fried some red pepper and snow peas in coconut oil then threw them in to simmer with the curry. I substituted some kale from the garden for a portion of the cabbage, just because I had it…worked great. I just threw the whole lot in the oven for 30 minutes and nothing burned and it didn’t all turn to mush, either–just right.
Dice the tomato and mince the garlic. Will it work to use curry powder instead of paste? Love the roast veggies and the combo of sweet and citrus with a little heat. Otherwise, I make it as written and it pleases every time!
Wonderful curry recipe!
Hi Kara, so glad you and your husband enjoyed this! Roast for 10 minutes, toss and rotate pans low to high and front to back. I am a big fan of red curry, and I thought this red curry was one of the best I have ever had in restaurants or made myself. If pasta looks too dry add 1 to 2 tbsp of pasta cooked water or olive oil. Is the curry something I could make a large batch of and freeze, then just unthaw and add veggies (I don’t have a lot of time to cook on weekdays )? Thanks and keep the recipes coming! More Pasta recipes,White sauce pastaMasala pastaSpaghetti Aglio OlioEgg pasta, For best results follow the step-by-step photos above the recipe card. Thanks! Remove cover and add water, increasing heat to medium high. So easy too. It made my apartment smell amazing and it tastes amazing also. You never disappoint. Love this recipe and keep coming back to it!
I made this exactly as written and it was AMAZING! I made it exactly per the recipe, but the curry sauce is so versatile I have a feeling you could use it on just about anything. An easy lightened up side dish that only takes 15 minutes to make! They are affordable and conduct heat so evenly. I’ll definitely make this again. I had a guest for dinner who told me I was such a fabulous cook (ha!
I’m going to stir in white beans and bake it with a bread crumb/non dairy cheese topping–serve with the left over red curry sauce. Look at Chinese vegetarian recipes are also very interesting, I have been preparing them for some time and I’m happy! Today is going to be my 3rd time making this.
Thanks. A higher temperature will sear the vegetables. The description “RICH” in the title, is PERFECT.
It took me a while to prepare and make, but next time will be faster I’m sure.
Btw, I’ve included Minimalist Baker to my list of 100+ must-know vegan blogs. Adding tomatoes at the end makes a delicate light sauce.
When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with black pepper and red pepper flakes. I just made it for dinner and it was delicious! Thank you ? I find myself coming back to your website over and over for ideas since my husband and I recently switched to a plant based diet.
So yummy, will definitely be making it again. I did double the recipe but I commend anyone who finished this in 30 min because you are clearly amazing ? I used my immersion blender to smooth the sauce as it was a bit gritty. I tried this last night and it was so good!! Add remaining ingredients except lemon and bring to a boil. xo. Your sweet potato should be pretty soft overall, but if you’re finding that you would prefer a harder consistency, cook for less time! Only 15 minutes to make and I know you’ll love them! Sauce can be made 2 days ahead and chilled, uncovered, until cool, then covered. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Hi! Keep warm and set aside.
The substitutions I made were: ghee instead of coconut oil for sauteing the onion and garlic, grounds ginger because I didn’t feel like mincing fresh, and soy sauce because I’m not gf. In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat.
It’s one thing to make some money with the occasional, intrusive ad, it’s a whole other level to blanket your site and pages with horrible advertising. .
This is a 10/10!
When you make this recipe, I’d love it if you’d leave a five-star rating below!
I didn’t have coriander and I used cream as well as coconut milk and it was amazing !!!
To serve, divide the sauce between serving bowls and rest some veggies in the center along with a spoonful of (optional) rice or grain of choice. I made my own version of this as I didn’t have enough Thai Kitchen Red Curry Paste left so I got creative with spices and swamped some of the veggies for stuff I actually had at hand, but LOVED the concept of making the veggies repeatedly. That’s what it sounds like but I’m not clear if that’s what you meant. So easy and so flavourful. My name is Debra and I send warm greetings from sunny California.
veered mostly on the sweetside. Super easy to make and so yummy!!!! I used to love it. I used the recipe as a base and tweaked it to my liking. I also only had green curry paste so I added a tablespoon of tomato paste. We’re cooking with red wine this month in honor of Feast’s local wine issue. I’m not sure why I can’t get the link to open from the email that came to me when you responded to my post about Tarkari. Or should I just do the same as for the roasted veggies?
The first time only I separated the cabbage and cauliflower from the sweet potato and butternut squash for roasting. I used broccoli, sweet potato and red cabbage as I love those veggies too.
Thanks for sharing, Kassandra! It is an all-time classic continental style vegetarian main course. The flavor tastes just like red curry from the restaurant. It had the most rich flavors I have ever tasted! What? I will definitely make this again! Paired with potatoes they are a yummy contrast in flavor. I was wondering…do the vegetables gets mixed into the curry or are they eaten on the side. Hi Morgan! He promises to go to the other kids’ parent teacher conferences too if I make this! Yes!
When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with pepper.
I made this to the letter & it was amazing.!!!! (I used tamari sauce instead of coconut aminos). I must have done somthing wrong here or have the wrong red curry past because it’s so hot and my boyfriend is Indian an not even he can eat it. I made this using half the amount of ginger, 2 cloves of garlic, 3T of curry paste and used Tamari instead of coconut aminos because that’s what I had. I’ve made this recipe several times already. I loved the roasted veg but I imagine any veggies would do. I make this curry a couple times a month, just change up the veggies.
Thanks so much! I made this tonight and wow… delicious.
awesome! I have made several curries, but the depth of flavor in this one was really special! Let’s do this! I never need to go to a Thai restaurant again….now I need to try your vegan Thai iced tea :D THANK YOU!!!
Made this tonight, it was so delicious! *chef’s kiss* this was so good, thank you!! When you remove the vegetables from the oven, give it a good mix.
I actually ended up throwing out the sauce. Sweet, spicy, salty, earthy—the more I ate, the more I liked it. I simmered some extra firm tofu chunks in the sauce to add some protein to the dish, and it was amazing. I made this tonight. This is delicious. I used soy sauce instead of coconut aminos & didn’t have enough red curry paste so I used green to make up the difference. Thanks so much! We’re on team purple cabbage too! When I make cauliflower rice as a side this will last me for at least 4 meals. You can also, hello digestive and anti-inflammatory best friend, Coconut Red Curry with Chickpeas and Eggplant, Curried Lentil and Roasted Vegetable Salad, Rosemary Roasted Root Vegetable Panzanella, Instant Pot Black Eyed Peas (Fast, Perfect, No Soaking! But you could also toss the vegetables separately. Used rice as the grain.
xoxo. Delicious! Hi Julia! Wonderful!!
I also added a touch of cayenne and will try a chopped pepper next time (because there will definitely be a next time). Add roasted vegetables to sauce and serve over noodles or pasta of choice.
Add the sweet potatoes to a baking sheet (leaving broccoli and cabbage behind) and roast for 10 minutes. Your review must be approved first, P.O. Thank you!! Halfway through cooking give them a stir. I shared with my husband, but quickly scrambled to make more curry the next day to replenish my curry levels. This recipe is delicious! Yet another amazing recipe from minimalistbaker. Bring water to a boil in a large pot and add salt, oil. Hey if yu ca’t close your eyes to the ads, then get an ad blocker. I told my husband that if he did the parent teacher conferences, I would have something delicious on the table when he got home. I made mine with the thai kitchen brand of curry paste and also pan fried some red pepper and snow peas in coconut oil then threw them in to simmer with the curry. I substituted some kale from the garden for a portion of the cabbage, just because I had it…worked great. I just threw the whole lot in the oven for 30 minutes and nothing burned and it didn’t all turn to mush, either–just right.
Dice the tomato and mince the garlic. Will it work to use curry powder instead of paste? Love the roast veggies and the combo of sweet and citrus with a little heat. Otherwise, I make it as written and it pleases every time!
Wonderful curry recipe!
Hi Kara, so glad you and your husband enjoyed this! Roast for 10 minutes, toss and rotate pans low to high and front to back. I am a big fan of red curry, and I thought this red curry was one of the best I have ever had in restaurants or made myself. If pasta looks too dry add 1 to 2 tbsp of pasta cooked water or olive oil. Is the curry something I could make a large batch of and freeze, then just unthaw and add veggies (I don’t have a lot of time to cook on weekdays )? Thanks and keep the recipes coming! More Pasta recipes,White sauce pastaMasala pastaSpaghetti Aglio OlioEgg pasta, For best results follow the step-by-step photos above the recipe card. Thanks! Remove cover and add water, increasing heat to medium high. So easy too. It made my apartment smell amazing and it tastes amazing also. You never disappoint. Love this recipe and keep coming back to it!
I made this exactly as written and it was AMAZING! I made it exactly per the recipe, but the curry sauce is so versatile I have a feeling you could use it on just about anything. An easy lightened up side dish that only takes 15 minutes to make! They are affordable and conduct heat so evenly. I’ll definitely make this again. I had a guest for dinner who told me I was such a fabulous cook (ha!
I’m going to stir in white beans and bake it with a bread crumb/non dairy cheese topping–serve with the left over red curry sauce. Look at Chinese vegetarian recipes are also very interesting, I have been preparing them for some time and I’m happy! Today is going to be my 3rd time making this.
Thanks. A higher temperature will sear the vegetables. The description “RICH” in the title, is PERFECT.
It took me a while to prepare and make, but next time will be faster I’m sure.
Btw, I’ve included Minimalist Baker to my list of 100+ must-know vegan blogs. Adding tomatoes at the end makes a delicate light sauce.
When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with black pepper and red pepper flakes. I just made it for dinner and it was delicious! Thank you ? I find myself coming back to your website over and over for ideas since my husband and I recently switched to a plant based diet.
So yummy, will definitely be making it again. I did double the recipe but I commend anyone who finished this in 30 min because you are clearly amazing ? I used my immersion blender to smooth the sauce as it was a bit gritty. I tried this last night and it was so good!! Add remaining ingredients except lemon and bring to a boil. xo. Your sweet potato should be pretty soft overall, but if you’re finding that you would prefer a harder consistency, cook for less time! Only 15 minutes to make and I know you’ll love them! Sauce can be made 2 days ahead and chilled, uncovered, until cool, then covered. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Hi! Keep warm and set aside.
The substitutions I made were: ghee instead of coconut oil for sauteing the onion and garlic, grounds ginger because I didn’t feel like mincing fresh, and soy sauce because I’m not gf. In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat.
It’s one thing to make some money with the occasional, intrusive ad, it’s a whole other level to blanket your site and pages with horrible advertising. .
This is a 10/10!
When you make this recipe, I’d love it if you’d leave a five-star rating below!
I didn’t have coriander and I used cream as well as coconut milk and it was amazing !!!
To serve, divide the sauce between serving bowls and rest some veggies in the center along with a spoonful of (optional) rice or grain of choice. I made my own version of this as I didn’t have enough Thai Kitchen Red Curry Paste left so I got creative with spices and swamped some of the veggies for stuff I actually had at hand, but LOVED the concept of making the veggies repeatedly. That’s what it sounds like but I’m not clear if that’s what you meant. So easy and so flavourful. My name is Debra and I send warm greetings from sunny California.
veered mostly on the sweetside. Super easy to make and so yummy!!!! I used to love it. I used the recipe as a base and tweaked it to my liking. I also only had green curry paste so I added a tablespoon of tomato paste. We’re cooking with red wine this month in honor of Feast’s local wine issue. I’m not sure why I can’t get the link to open from the email that came to me when you responded to my post about Tarkari. Or should I just do the same as for the roasted veggies?