Vegetable Curry


Vegetable Curry

A vegetarian curry with roasted vegetables in a dairy-free cream. I prefer to serve with steak cooked medium rare thinly sliced on the side.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Broccoli, Cauliflower, Sweet Peppers, Zucchini
Servings: 6 people
Calories: 499kcal


  • Large Mixing Bowl
  • Sheet Pan
  • Dutch Oven
  • 8 qt pot


  • 1 bell pepper any color – diced
  • 12 oz cauliflower florets
  • 12 oz broccoli florets
  • 10 oz zucchini diced
  • 6 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 10 oz Chinese Noodles or Ramen noodles
  • 2 tbsp garlic minced
  • 1 tbsp ginger minced
  • 2 shallots diced
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 14 oz coconut milk
  • tbsp almond butter
  • tbsp lime juice


  • Preheat oven to 425°F. Mix bell pepper, cauliflower, broccoli and zucchini with 3 tbsp olive oil, salt and pepper in large mixing bowl.
  • Spread vegetables evenly over large sheet pan lined with parchment paper. Bake for ~30 minutes on middle rack.
  • Fill large pot with water and cook Chinese or Raman noodles according to package directions. Set aside.
  • With 10 minutes left of roasting the vegetables, add remaining olive oil to dutch oven over medium high heat. Saute garlic, ginger and shallots with a pinch of salt ~2 minutes.
  • Turn heat to low. Stir-in coriander, cumin and turmeric. Saute for 30 seconds.
  • Add coconut milk, almond butter, and lime juice. Stir until completely dissolved ~3 minutes.
  • Add roasted vegetables to the curry sauce. Gently toss to coat with sauce. Serve hot over noodles. Add protein of your choice, if desired.