Creamy Coconut Milk Curry with Roasted Vegetables

Creamy coconut milk curry with roasted vegetables with rice on top
2 min reading time

Experience the embrace of our Creamy Coconut Milk Curry with Roasted Vegetables, a dish that combines the luxurious smoothness of coconut milk, with the wholesome flavors of roasted veggies. This plant-based treat not only satisfies your palate, it also provides your body with a variety of essential nutrients. Whether it’s an evening or a craving for a delicious meal, this curry is bound to become a kitchen favorite.

Creamy Coconut Milk Curry with Roasted Vegetables

Prep Time: 20 minutes
Cook Time: 40 minutes
Oven Temperature: 425°F (220°C)
Servings: 4


1 can (14 oz) fat coconut milk
2 cups vegetables (such as cauliflower, bell peppers, carrots, sweet potato)
1 can (14 oz) chickpeas, drained and rinsed
1 tablespoon coconut oil
3 cloves garlic, minced
1 onion finely chopped
1 tablespoon freshly grated ginger
2 tablespoons curry powder
1 teaspoon turmeric powder
Salt and pepper to taste
Fresh cilantro for garnish
Cooked brown rice, for serving


  • Step 1: Preheat the oven to 425°F (220°C).
  • Step 2: Toss a medley of veggies, with a tablespoon of oil, salt and pepper. Spread them on a baking tray. Bake for 20-25 minutes until slightly crispy.
  • Step 3: Heat up some coconut oil in a pan over heat. Cook the onion until it turns translucent which should take 5 minutes.
  • Step 4: Add in the garlic and ginger cooking for around a minute until they release their aroma.
  • Step 5: Mix in the curry powder and turmeric, stirring for another minute.
  • Step 6: Pour in the coconut milk, let it simmer and cook for 5 minutes.
  • Step 7: Combine the veggies and chickpeas into the curry mixture, letting it simmer for 10 minutes.
  • Step 8: Season with salt and pepper according to your taste buds.
  • Step 9: Serve this dish over rice topped with fresh cilantro.

This luscious Coconut Milk Curry with Roasted Vegetables is more than a meal, it’s a tribute to plant-based eating. Filled with fiber, vitamins and good for you fats from coconut milk, this recipe showcases that healthy food can be truly tasty. The roasting method caramelizes the veggies’ natural sugars while the aromatic spices add layers of flavor that will make you want seconds. Whether you’ve been a vegan for a long time or just want to add plant-based dishes to your meals, this curry is a wonderful choice to nourish yourself and enjoy the flavors.

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