Red Curry W/ Roasted Vegetables Recipe
delicata squash, cremini mushrooms, roasted cabbage, red bell pepper
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Ingredients
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Vegetables
Curry Base
Method
Roasting the Vegetables
- 1
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice it into half-moons. Chop the cabbage into wedges, and slice the red bell pepper into strips. Clean the cremini mushrooms by wiping them with a damp cloth and slicing them in half.
- 2
Season and Roast
In a large bowl, combine the delicata squash, cremini mushrooms, cabbage, and red bell pepper. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat all the vegetables evenly. Spread them out on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Making the Curry
- 3
Prepare the Flavor Base
In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic cloves and grated fresh ginger, sautéing for about 1-2 minutes until fragrant.
- 4
Combine with Curry Ingredients
Add the red curry paste to the saucepan, stirring to incorporate it with the garlic and ginger. Cook for an additional 1-2 minutes until the paste is fragrant.
- 5
Add Liquids
Pour in the coconut milk and vegetable broth, stirring until everything is well combined. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld.
- 6
Finish the Curry
Stir in the soy sauce, and adjust seasoning with salt and black pepper to taste. Let it simmer for another 2-3 minutes.
Combining and Serving
- 7
Combine Roasted Vegetables and Curry
Once the vegetables are done roasting, remove them from the oven and add them to the curry sauce. Stir gently to combine and heat through for about 2 minutes.
- 8
Serve
Spoon the red curry with roasted vegetables into bowls and serve hot. Enjoy your delicious dish!
