Need a simple but flavorful side dish for dinner? These curry roasted vegetables are sure to become a family favorite! Roasted vegetables are so easy to pair with a variety of proteins and starches to round out a meal.
Post originally published October 2017; updated March 2023.
My favorite formula for creating a no-fuss weeknight dinner is to throw some veggies on a sheet pan to roast while cooking a grain or pasta on the stovetop before combining with some protein. These curry roasted vegetables are one of our favorite easy side options.
If you are looking for more roasted vegetable side dishes, be sure to check out these recipes too: oven roasted cabbage w/tahini sauce, roasted broccoli and sweet potatoes, and balsamic herb roasted vegetables.
Why You’ll Love this Recipe
- Once all the veggies are chopped, you’ll throw this in the oven for an easy hands-off side dish. Love roasted vegetables since you don’t have to babysit anything on the stove!
- Spice up your usual roasted vegetables with some curry powder. A spice blend that pairs well with a variety of different veggies.
- This delicious recipe is vegan, dairy free, gluten free, and egg free.
Ingredients You’ll Need
- Cauliflower, Red Bell Pepper, Red Onion, & Sweet Potato: I really like this combination of veggies with the flavors in the curry powder, but a variety of different veggies will work for this recipe. Some other vegetables I would suggest include: broccoli, yellow onion, Brussels sprouts, red potatoes, carrots, and butternut squash.
- Olive Oil: a generous coating of olive oil helps these veggies get nice and golden brown in the oven.
- Curry Powder: adds tons of delicious flavor! You can make your own curry powder if you don’t have any on hand. If you like some spice, add a bit of cayenne pepper to your vegetables too.
What is curry powder?
Although the exact mix of spices varies, the curry powder in grocery stores usually has; coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves.
The origin of curry powder is interesting as it is actually a British invention that was created to be able to mass produce some of the flavor from traditional Indian dishes. However, most Indian cooking does not use a standard blend curry powder as unique spices are chosen based on the specific dish. You can read more about the history in this article from Gastro Obscura.
Step by Step
Step One: Preheat the oven two 400 degrees Fahrenheit. Add the chopped vegetables to the sheet pan, drizzle with the olive oil and sprinkle with curry powder, and a pinch of salt and pepper. Use a wooden spoon to toss gently to evenly coat the vegetables in oil/spices and spread into a single layer on the pan.
Step Two: Bake for 30-35 minutes or until vegetables are fork tender and starting to brown. Drizzle with green yogurt to sauce (if using) and garnish with fresh herbs like chopped cilantro or parsley.
Expert Tips
- Chop veggies into similar shapes: make sure the everything cooks evenly by cutting your vegetables into similar size pieces. If using potatoes, I do chop those a little smaller since they take a bit longer to cook than the cauliflower, red pepper and onion.
- Skip the parchment: when roasting vegetables, I skip the parchment paper because the veggies brown better when they have direct contact with the baking sheet.
- Storage: leftover curry spiced roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. (This is a great meal prep recipe!) You can also freeze leftovers too for up to 3 months. Reheat in the microwave, oven, toaster oven, or air fryer.
How to Serve these Curry Roasted Vegetables
These curry roasted vegetables make a great side when paired with some canned lentils or chickpeas for a super simple meal. I usually create a bowl with white rice, brown, rice, or couscous as the base with these curry roasted vegetables and then extra firm tofu, chickpeas or lentils on top. Pair it with a yummy sauce like the easy cilantro yogurt sauce in the recipe card below and you have a great meal!
Recipe FAQs
To get roasted vegetables with the perfect amount of crispy brown edges on the outside while being fork tender inside, the perfect roasting temperature is 400 degrees Fahrenheit.
Cooking time for roasted vegetables varies based on the veggie and the size of the pieces. In general, root vegetables like potatoes/carrots take the longest (about 35-45 minutes) while crucifers like broccoli/cauliflower may be done in just 20-25 minutes.
There’s no need to stir frequently when roasting vegetables. To make sure your roasted veggies don’t get too brown on the bottom, give them a stir halfway through cooking – but that’s all you need!
More Easy Sides You’ll Love
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Curry Roasted Vegetables
Ingredients
For the Vegetables
- 1 medium head cauliflower, chopped
- 2 red peppers, chopped
- 1 medium sweet potato, chopped
- 1 red onion, cut into wedges
- 1/4 cup olive oil
- 1 tablespoon curry powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Cilantro Yogurt Sauce (Optional)
- 1/3 cup vegan yogurt
- 1 cup fresh cilantro and parsley
- 1 lime, juiced
- 1/2 jalapeno, seeds removed
- 1/4 teaspoon sea salt
Instructions
For the Vegetables
- Preheat the oven to 400 degrees Fahrenheit.
- Add the vegetables, olive oil, and curry powder to a sheet pan and toss to coat. Bake for 30-35 minutes or until vegetables are fork tender.
Cilantro Yogurt Sauce
- Add all of the yogurt sauce ingredients to a single serving blender cup and puree until smooth.
Notes
- Storage: store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Great for meal prep! You can also freeze these roasted veggies for up to 3 months.
- Make it a meal: pair these roasted vegetables with your favorite grain and a protein like tofu, lentils, or chickpeas.
Nutrition
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