Mark Bittman blew my mind last year with an idea in his NY Times column, Bitten. Roasting vegetables and then giving them a Thai curry sauce seemed unbelievable to me, so I had to try it. And needing a Thai-style side dish of veggies, this recipe was a perfect fit for a weeknight dinner. These are the veggies I happen to have in my fridge-clearing mode… feel free to use any you’d like! I served these with brown rice and tofu. Mmmm. This recipe is definiely “a keeper”!
Thai Red Curry Roasted Veggies
Adapted from Mark Bittman’s Roasted Vegetables, Thai Style
Roasting Ingredients
- 2 Tbsp. olive oil
- 1 sweet potato, diced
- 1 delicata squash, peeled and cubed (any winter squash will do here — I received a delicata in my veggie box)
- 1 yellow pepper and 1 orange pepper, diced
- 1 celeriac, diced
- 1 onion, quartered
- 4 cloves garlic, peeled
Sauce Ingredients
- 1-2 Tbsp. red curry paste
- 1 cup light coconut milk
- 1 Tbsp. tamari
- 2 tsp. chili garlic sauce
Preheat oven to 450 F.
In a large roasting dish, combine all Roasting Ingredients. Roast at 450 F for 45-60 minutes, stirring after 30 minutes.
While veggies are roasting, combine Sauce Ingredients, bring to a simmer, then keep warm over low heat. Add to the roasted veggies once they are browned and serve warm.
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