Thai Red Curry Roasted Veggies

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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Categories: Gluten-Free, Main Course, Side Dish, Vegan, Vegetarian

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