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.
Servings: 6 people
Calories: 499kcal
Equipment
- Large Mixing Bowl
- Sheet Pan
- Dutch Oven
- 8 qt pot
Ingredients
- 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
- 1½ tbsp almond butter
- 1½ tbsp lime juice
Instructions
- 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.