The rich coconut and tomato-based sauce of this beautiful roasted root vegetable curry is simply delicious. This curry is destined to impress. I like to serve it as a main with cauliflower rice. You can also enjoy as a side alongside your favourite meat or fish curry recipe.

If I had to pick three words to sum up this recipe I’d choose: flavourful, nutritious and versatile. Which makes it the perfect weeknight dinner option. This recipe makes four servings so that you can cook once, eat twice. My kinda cooking!

Roasted vegetable curry ingredients

The best thing about this curry is that it’s easy to make and if you don’t have the exact veggies, no problem! Just sub with whatever you do have, I promise you can’t go wrong and it’s a great way to use up those veggies lurking in the back of the fridge.

For the roasted vegetables

• Root vegetable mix: I used sweet potato, parsnip, carrot and butternut squash – use your favourites or whatever you have on-hand. The key is to make sure you dice the vegetables into evenly-sized pieces, otherwise you’ll end up with a curry with some soft, overcooked pieces and some harder, undercooked pieces.
• Coconut oil: Adds to the flavour of this curry.
• Garam masala and salt: For delicious, aromatic curried roasted vegetables.

For the sauce

Make this delicious sauce with just a handful of fresh ingredients and pantry staples:

• For the aromatics: onion, garlic, root ginger and fresh coriander stems.
• Curry spices: Ground coriander, chilli powder, ground cumin, ground turmeric
• Tomato puree:
• Coconut milk:
• Juice of half a lemon: For a burst of fresh citrus.
• Passata rustica: I prefer to use passata rustica to canned tomatoes because it makes a smoother sauce that’s still chunky.
• Mixed cherry tomatoes:
• Fresh coriander leaves: To garnish
• 1 small bunch coriander leaves, roughly chopped

How to make roasted vegetable curry

This curry is mash-up of a traybake and a one-pan meal! While the veggies are roasting in the oven, you’ll make a curry sauce on the hob. First, preheat the oven to 200°C (390°F), then follow along:

Prepare the vegetables

1. Roast the vegetables: Place the vegetables into a baking tray, drizzle with the coconut oil and sprinkle with garam masala and salt, then toss everything together to make sure the vegetables are well coated. Bake for 30 minutes. Meanwhile, make the curry sauce.
2. Sauté: Heat the coconut oil in a saucepan over a medium heat. Add the onion and cook for 4-5 minutes, or until softened. Add the garlic, ginger, coriander stems and spices. Stir continuously, ensuring that they do not burn. Cook for 1-2 minutes or until fragrant.
3. Simmer: Add the tomato puree, coconut milk, lemon juice, passata and cherry tomatoes and season with salt. Give everything a good stir, bring to the boil then reduce the heat, cover and simmer for 15 minutes. When the vegetables have finished baking stir them into the curry sauce.

That’s it! Divide between serving bowls, dollop with yoghurt and sprinkle with coriander leaves and almonds to serve.

More curries to try

• Coconut cauliflower curry
• Easy chicken curry
• Lemony sweet potato & lentil curry

I hope you enjoy this roasted vegetable recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.