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bowl of curry roasted winter vegetables

Curry Roasted Winter Vegetables

Sweet, hearty, and comforting Roasted Winter Vegetables are mixed with Indian spiced curry seasoning for a blast of heat and and absolutely amazing flavor! 

Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 211 kcal
Author Danielle Wolter

Ingredients

  • 2 cups fresh pumpkin, diced
  • 1 cup turnips, cut in 1" pieces
  • 4 parsnips, halved and sliced in half
  • 2 cups cauliflower, cut in 2" pieces
  • 1 onion, roughly chopped
  • 4 tbsp. coconut oil, plus 1 tbsp. coconut oil (liquefied)
  • 1 tbsp. curry powder
  • 1 tbsp. garam masala
  • 2 tsp. lemon juice
  • 1 tsp. ginger paste
  • 1 tsp. salt

Instructions

  1. Heat the oven to 425 degrees. Coat the chopped veggies in 4 tbsp. of the coconut oil and place on a large (11 x 17") parchment paper lined baking sheet. Roast for 15 minutes, remove from oven and set aside.
  2. In the meantime, combine the remaining 1 tbsp. of coconut oil, curry powder, garam masala, lemon juice, ginger and salt in a bowl to make a sauce.
  3. Coat the roasted veggies in the curry sauce mixture. Place back in the oven and roast an additional 15 minutes, or until vegetables can be easily pierced with a fork. They should be browned and caramelized. Serve immediately.

Recipe Notes

  1. Any winter veggies can be used here. You want about 6-7 cups of fresh chopped veggies.
  2. To intensify the flavor of the curry sauce, toast the dry spices in a skillet over medium heat until they start to become fragrant. Then continue making your sauce. I highly recommend taking the extra time to toast your spices.
  3. Roasting the vegetables at a higher temperature (like 425 degrees) is what allows them to become caramelized on the outside. 
  4. To freeze roasted vegetables: Wrap the roasted veggies tightly in aluminum foil then place in a freezer bag. To reheat, roast them in a 425 degree oven (straight from frozen) for about 10 minutes, until thawed and warm. Note that frozen veggies will not be as firm or crisp as when they are freshly roasted.
Nutrition Facts
Curry Roasted Winter Vegetables
Amount Per Serving (0.5 cups)
Calories 211 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Sodium 355mg 15%
Potassium 724mg 21%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 8g
Protein 3g 6%
Vitamin A 66.3%
Vitamin C 53.3%
Calcium 7.5%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.