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Roasted Veggie Coconut Curry with Quinoa A Winning Combination

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Life gets busy with work, school, appointments, and the never ending to-do list. This Roasted Veggie Coconut Curry with Quinoa is the recipe you need.

It’s great to have a go to recipe that not only is easy to prepare, but that you can make ahead of time and feel good about eating and serving your family. As always it’s gluten free and dairy free.

Veggie Coconut Curry with Quinoa

A Celebration of Color and Flavor

They say we eat with our eyes first. This vibrant dish awash in a rainbow of vegetables will instantly brighten your day.

I’ve included the roasted vegetables I used in the recipe but feel free to customize this to what you have and what you like. For example, love beets? Add them! You have brussels sprouts that need to be used? Toss them onto the sheet pan.

Whether you use this combination of veggies or mix and match your own, each one provides its own unique flavor and texture. You can make this Roasted Veggie Coconut Curry with Quinoa your own.

Because we’re talking flavors, let’s talk sauce. The magic of this dish is the creamy coconut curry sauce with nuanced notes of citrusy lemongrass, earthy turmeric, and bright coriander. Swimming in a comforting pool of coconut milk, chickpeas provide a powerhouse of protein and flavor.

For this dish I used 8 Track Foods Blonde Chickpeas. I love this female-owned company for their commitment to making healthy and sustainable foods available to everyone. You can taste the difference in their organic beans and know you are supporting a company giving back to both the community and the environment.

Meal Prep with Roasted Veggie Coconut Curry with Quinoa

There are three components to this dish, and aside from coming together quickly, you can prepare all three separately and at different times.

First you will want to prepare your base. For this recipe I am using quinoa. You can also use rice, farro, or your favorite grain. For extra flavor prepare your grain in vegetable stock to keep it vegan.

The second portion of this dish are the gorgeous roasted vegetables. Just chop, drizzle with walnut oil, season, and roast. Prepare these the night before or several days before. Because you’re roasting these at high heat they will retain their texture.

The final component of this dish is that luxurious sauce resplendent in spices with the chickpeas. 10 minutes of simmering and you’re on your way to a beautiful lunch or dinner.

Note: If you love curry, be sure to check out my recipe for Coconut Cauliflower Sweet Potato Bisque.

Now get out your sheet pan and let’s make Roasted Veggie Coconut Curry with Quinoa.

Roasted Veggie Coconut Curry with Quinoa

Roasted Veggie Coconut Curry with Quinoa

This colorful and comforting dish packed with protein is the perfect make ahead meal.
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4

Equipment

  • Roasting pan/baking sheet
  • Medium stock pot

Ingredients

Roasted vegetables

  • 1 head of cauliflower, cored and broken into florets
  • 2 sweet potatoes, peeled and cubed, approximately 3 cups I used purple sweet potatoes
  • 1 leek, cleaned and chopped
  • 1 tbsp walnut oil
  • 1 tsp kosher salt
  • freshly cracked black pepper to taste

Chickpeas in Curry Sauce

  • 15 oz chickpeas, drained and rinsed
  • 14 oz coconut milk
  • 1 tbsp curry powder
  • 1 tsp kosher salt
  • 1/2 lime, juiced
  • 1 tsp honey
  • 1 tsp lemongrass
  • 1 tsp garlic, minced
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • Quinoa, cooked according to directions, for serving

Instructions

Roasted vegetables

  • Preheat oven to 400 degrees.
  • Evenly spread veggies on a baking sheet.
  • Drizzle walnut oil over all of the vegetables.
  • Season with salt and pepper.
  • Roast for 25 minutes or until fork tender.

Chickpeas in Curry Sauce

  • Combine all of the ingredients in a stock pot over medium heat.
  • Stir until well incorporated.
  • Allow to simmer for 10 minutes until the coconut milk has slightly thickened and reduced, stirring occasionally.
  • Pour the sauce of the roasted veggies and quinoa.

Notes

I used a combination of roasted purple sweet potatoes, cauliflower, and leeks in this, but feel free to substitute with what you like or have on hand.
Quinoa makes the perfect base for this dish, but you can also use basmati rice, brown rice, farro, or any of your favorite grains.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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