One of the freshest meals is the roasted vegetables (with or without meat) over a bowl of grains, with a delicious dressing sauce. This roasted vegetable curry recipe is easy to prepare, well meal preps, and there are endless flavor possibilities. Let’s see how to make it in the following post of Apronese!
What is Curry Powder?
In this recipe, curry powder is responsible for all of the seasoning in the bowls. So what is curry powder?
Curry powder is a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices.
Each curry powder blend is unique, so you’ll need to experiment with different brands or recipes to find one that suits your taste.
What to Add to Your Curry Roasted Vegetable?
You can add more to make your dish a little more fancy. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.
Slivered almonds would make an amazing crunch to these bowls without competing with the already strong flavors.
If you want to add some meat, rotisserie chicken or some yogurt marinated chicken would be great.
Vegetables or Grains Substitutions
This recipe is super flexible. So you can replace the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.
The same goes for the bed of this recipe. If you don’t like brown rice, you can swap it out with white rice, couscous, quinoa, your favorite grain, or salad greens.
How Long Do The Leftovers Last?
This roasted vegetable curry can hold up in the refrigerator for about four days, with the dressing kept on the side. It may vary depending on your ingredients’ freshness and the conditions within your fridge.
Roasted Vegetable Curry Recipe
These curry roasted vegetable bowls are colorful and full of vibrant flavors.
Author: Beth
Servings: 4
Ingredients
- 1 cup long-grain brown rice (uncooked) ($0.40)
- 1 head cauliflower ($2.29)
- 3 carrots ($0.24)
- 1 red onion ($0.37)
- 1 cup frozen peas ($0.60)
- 2 tbsp olive oil ($0.32)
- 2 tbsp curry powder ($0.30)
- 1/2 tsp salt ($0.02)
Lemon Tahini Dressing
- 1/3 cup tahini ($1.13)
- 1/3 cup water ($0.00)
- 1/4 cup lemon juice ($0.18)
- 2 cloves garlic, minced ($0.16)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp cayenne ($0.02)
- 1/4 tsp salt ($0.02)
Instructions
- Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
- Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into 1/4-inch wide slices.
- Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
- Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
- While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
- When the rice has finished cooking, fluff with a fork. Place about 3/4 cup rice into each bowl or meal prep container. Top with 1/4 of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.
Nutrition
Serving: 1 serving ・ Calories: 480.38 kcal ・ Carbohydrates: 66.68 g ・ Protein: 14.18 g ・ Fat: 20.38 g ・ Sodium: 579.93 mg ・ Fiber: 12.85 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Equipments
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How to Make Curry Roasted Vegetable – Step-by-step Photos
Step 1: Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water.
Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring).
After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.
Step 2: While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF.
Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into 1/4-inch wide slices.
Place all the vegetables onto a parchment lined baking sheet.
Step 3: Add 2 tbsp olive oil, 2 tbsp curry powder, and 1/2 tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.
Step 4: Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes, then give them a good stir.
Return the stirred vegetables to the oven and roast for another 15 minutes.
Step 5: After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.
Step 6: While the vegetables are in the oven, prepare the lemon tahini dressing.
Combine 1/3 cup tahini, 1/3 cup water, 1/4 cup lemon juice, 2 cloves of minced garlic, 1/2 tsp ground cumin, 1/4 tsp cayenne, and 1/4 tsp salt in a blender.
Step 7: Blend the ingredients until smooth, then set the dressing aside.
Step 8: Give the final roasted vegetables a taste and adjust the salt, if needed.
Step 9: To build your curry roasted vegetable bowls, add about 3/4 cup brown rice to each bowl or container, then top with 1/4 of the roasted vegetable mix.
Drizzle with the lemon tahini dressing just before serving.
This recipe is simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. Follow Apronese for more delicious recipes!
