Easiest Roasted Veggie Thai Curry

Diets

Vegan
Gluten free
Paleo

Ingredients

Produce
- 3/4 lb Japanese eggplant
- 1/2 Red bell pepper
- 1 lb Sweet onions
- 3/4 lb Zucchini

Canned Goods
- 2 cans 13.5 ounces each, full fat coconut milk, full fat
- 2 tbsp Curry paste

Baking & Spices
- 2 tbsp Avocado oil
- 2 tsp Sea salt

Oils & Vinegars
- 3 tbsp Olive oil

Time
Prepare: 5M
Cook: 15M
Total: 20M

Found on getinspiredeveryday.com

Description

My roommate (Kate) recently made this for dinner! It was delicious! She used Red Curry. I love taking the left overs for lunch!

We really enjoyed the leftovers for lunch as well, and I’m so glad you enjoyed it! 🙂

Made this last night for company along with your peach crisp and everyone loved it thank you for such an easy and oh so tasty dinner! The peach crisp makes a wonderful breakfast with coffee by the way 😉

So glad the whole meal worked out, and that it was easy! Apple crisp is pretty good with coffee for breakfast too – you know, just for another option! 🙂

I just love the idea of the double pan of roasted veggies to make this meal so much quicker. Anything that saves time in the kitchen is a winner for me. Never have made Thai Curry, so intimated! Much try though, it’s time to give my taste buds a new experience. Yours look delicious.

Definitely don’t be intimidated by Thai Curry because it’s really easy to make, well… my recipe is anyways! Once you get the hang of it, I would try making the curry paste from scratch when you have time some day. It’s really delicious made from scratch (I’ll post a recipe one of these days) and you can make the paste in a food processor!

I love a veggie curry that comes together in a cinch. Pinned!

I’m really excited to try your crockpot curry as well, I always need more easy recipes! 🙂

Ingredients

or
1 pound sweet onions, cut into halves then sliced into ¼ half moons
½ of a red bell pepper, seeded, sliced into strips then cut into 1 rectangles
¾ pound of zucchini, cut into quarters lengthwise and sliced crosswise into ½ triangles
¾ pound Japanese eggplant, cut into quarters lengthwise and sliced crosswise into ½ triangles
3 Tablespoons olive oil
1 Teaspoon sea salt
2 Tablespoons Curry paste*, Ive used both red & Panang curry paste for this recipe
2 Tablespoons avocado oil
2 cans - 13.5 ounces each, full fat coconut milk
1 Teaspoon sea salt + additional to taste at the end of the cooking time

Directions

If you dont have roasted veggies already made from my market veggie recipe, prepare the veggies listed here in the recipe, and spread them in an even layer on a parchment lined baking sheet.
Drizzle with olive oil, sea salt, and roast at 425ºF for 20-30 minutes, stirring the vegetables twice during the cooking time.
Once you have your veggies, youre ready to begin!
Heat a large skillet (12 or bigger) over medium high heat. Add the curry paste and the avocado oil to the pan and sauté the curry paste for 1-2 minutes, or until its very fragrant. This step really helps bring out the flavor of the curry paste.
Add both cans of coconut milk to the pan and bring the curry back to a boil, stirring to incorporate the curry paste. Lower the heat to medium and simmer the curry for 5-10 minutes - or until the liquid is reduced by ½. Add the roasted veggies to the pan, and simmer for a few minutes to heat up the veggies. Taste the curry and add more salt if necessary.
Serve piping hot!

Serves: 6
Prepare: 5 mins
Cook Time: 15 mins
TotalTime: 20 mins