Baked Vegetable Curry

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A curry with a difference: this time we mixed some Mediterranean style baked vegetables into a standard curry mix.


  • 1 cup cherry tomatoes
  • 1 cup mixed red and green bell pepper, thickly sliced
  • 1 cup finely minced red onions
  • 1 cup thickly sliced courgette
  • 1 cup small cauliflower florets
  • 1 medium red onion cut into quarters
  • 1 cup cubed sweet potatoes, steamed
  • 2 cloves garlic, crushed
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon red paprika powder
  • 1 tablespoon mild curry powder
  • 1 tablespoon mild red curry paste [or more to taste]
  • 1 cup beverage style coconut milk from carton [2g of fat maximum per 100mls]
  • 1 rounded tablespoon of cashew nut butter
  • 1 large handful of washed baby spinach leaves
  •  2 cups [or less] vegetable stock. Adjust the amount to suit your taste.


  1. Preheat oven to 180C
  2. Place the bell peppers, cherry tomatoes, cauliflower, courgettes and quartered red onions on a baking sheet and season with salt and pepper
  3. Put these vegetables into the oven to roast for 35 minutes
  4. Meanwhile, in a fry pan, add the minced onion and garlic plus a good splash of water. Saute for 3-5 minutes
  5. Now add all your spices and stir for 5 minutes to open up the flavours. To prevent burning, please add splashes of water.
  6. When the roasted vegetables are ready, add them to the curry mix in the frypan and coat the vegetables well.
  7. Now add some vegetable stock and 1 cup of beverage style coconut milk.
  8. Add the steamed sweet potato cubes. Stir gently to prevent cooked vegetables from getting too squashed.
  9. Simmer for a few minutes to allow flavours to blend.
  10. Now finish off by adding a large handful of fresh baby spinach, Stir and cover with a lid to allow the leaves to wilt.
  11. You can add more liquid if the sauce has evaporated.
  12. Serve with half a cup of beans or lentils per person, plus half a cup of cooked brown rice or quinoa.
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