Roasted Vegetable Curry


(Adapted from a recipe in Moosewood Restaurant Simple Suppers)

Serves 4


1 large or 2 small sweet potatoes (about 1 pound total)

1 cup chopped onions

½ small head of cauliflower

2 tablespoons oil (plus a bit more for the pan)

½ teaspoon salt


Curry sauce:

2 teaspoons grated peeled ginger root

2 tablespoons curry powder

½ teaspoon salt

1 cup coconut milk

1 cup diced tomatoes (use canned if you can’t get flavorful fresh tomatoes)

Dash cayenne pepper (optional)


For serving:

Steamed rice

Optional toppings: raisins, chopped toasted nuts, cilantro, cooked peas, chutney

1. Preheat the oven to 450˚. Spread a small amount of oil on one large or two small rimmed baking sheets. 

2. Cut the sweet potatoes into small cubes and cut the cauliflower into small pieces. Put the vegetables in a large bowl with the onions. Toss them all with the oil and ½ teaspoon of salt.

3. Spread the vegetables out in a single layer in the pan(s). Roast for about 20 minutes, stirring once during the roasting time.

4. While the vegetables roast, combine all of the curry sauce ingredients in a bowl. Taste and adjust for seasoning.

5. After the vegetables have roasted for about 20 minutes, pour the curry sauce over them. Stir well and roast for an additional 5 minutes or so, until the sauce is hot and the vegetables are tender.

6. Serve over steamed rice with toppings, if desired.