Thai Curry Roasted Vegetables
Why this recipe works
- Roasted depth: Starting the vegetables in hot oil helps them brown before the curry and coconut coating is added.
- Fresh finish: Lime cuts through the richness of the coconut milk and lifts the roasted sweetness of the vegetables.
- Simple tray cooking: The vegetables roast and glaze on the same baking tray, keeping the method straightforward and the washing-up light.
Get the most out of this recipe
Adjust the heat
- For a milder tray bake: Use a gentler red curry paste or add less of it, keeping the coconut milk to soften the heat.
- For more heat: Use a hotter curry paste or stir in a little fresh chilli with the curry mixture before the second roast.
- Keep the heat balanced: Finish with lime and coriander after roasting so the spice stays bright rather than heavy.
Ingredient notes
- Curry paste varies: Red curry pastes differ widely in saltiness, heat and intensity, so adjust the final seasoning only after roasting.
- Coconut milk choice: A richer coconut milk gives a glossier coating, while lighter versions tend to finish thinner.
- Cut for even cooking: Keep the sweet potato pieces similar in size so they become tender at the same time as the cauliflower.
Texture tips
- Build colour first: Roasting the vegetables before adding the coconut mixture gives them a chance to caramelise instead of steaming.
- Give the vegetables space: Use a large tray so the vegetables sit in a single layer and the sauce can reduce to a glossy coating.
Make-ahead tips
- Prep ahead: The vegetables can be chopped in advance and kept chilled until you are ready to roast.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot, tossing partway through.
- Good for leftovers: Refrigerated leftovers work well with rice or grains for an easy next-day lunch.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pour the sunflower oil onto a large baking tray and put it in the oven to heat while you prep the vegetables.
- Cut the cauliflower into bite-sized florets. Peel the sweet potato and cut into 2 cm chunks, then deseed the red pepper and cut into chunky pieces.
- Carefully tip the vegetables onto the hot tray and toss to coat in the oil. Sprinkle over the fine sea salt and caster sugar, then roast for 20 minutes until starting to colour at the edges.
- Finely grate or crush the garlic into a mixing bowl, then stir in the red curry paste and coconut milk until smooth. Take the tray out, pour over the curry mixture and toss well, scraping up any caramelised bits from the tray.
- Return to the oven and roast for 10 minutes, then toss again so everything is evenly coated. Roast for a further 5 minutes, until the sweet potato is tender and the sauce is glossy and clinging to the vegetables.
- Finely chop the fresh coriander. Squeeze over the lime, scatter with the coriander, and serve straight from the tray while hot.
Recipe notes
Tips
- Cut the sweet potato into even chunks so it cooks at the same rate as the cauliflower.
- If your red curry paste is very hot, start with half, taste the sauce after roasting, then add more next time.
- For the best caramelisation, spread the vegetables out in a single layer and avoid overcrowding the tray.
Substitutions
- Replace sunflower oil with olive oil for a fruitier roast.
- Replace caster sugar with honey for a rounder sweetness (note this makes the dish non-vegan).
- Replace lime with lemon for a slightly softer citrus finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat on a baking tray at 200°C (390°F) for 10 to 15 minutes until piping hot, tossing halfway through.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Thai
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