Steps:
- preheat oven to 450 degrees Fahrenheit.
- wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
- Scrub potatoes and cut them in half or quarters, depending on size.
- Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
- spread vegetables on two parchment lined cookie sheets.
- roast for 25 - 30 minutes until slightly crispy and brown at the edges.
- heat 1 tablespoon canola oil in dutch oven or large saucepan.
- add shallots and garlic and sauté till slightly browned. add curry powder and paprika.
- Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
- add coconut milk. boil until thickened.
- to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
- sprinkle with cranberries. add almonds or cashews if desired.
- heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
- serve with rice or Naan.
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Saif Uddin
saif-u89@hotmail.frI would give this curry a 3 out of 5 stars.
Hot Riya
r.hot@gmail.comThis curry was okay. It wasn't the best I've ever had, but it wasn't bad either.
Ashley Moore
ashley-m41@gmail.comThis curry was a waste of time and ingredients. I would not recommend it.
Tayyab Janjua
t-j56@gmail.comI didn't like the combination of roasted vegetables and curry spices. I found the flavors to be too clashing.
MX arman
arman-mx@yahoo.comThis curry was too watery for my liking. I would recommend reducing the amount of liquid, or simmering the curry for longer.
zulfiqar Ahmed
z-ahmed73@hotmail.comI found this curry to be a bit bland. I would recommend adding more spices, such as garam masala or cumin.
Nnene Portia
p94@gmail.comThis curry is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Darshan Kumar
kumar_d49@gmail.comI made this curry vegan by using vegetable broth instead of chicken broth and omitting the yogurt. It was still very flavorful and delicious.
X Bro
x_b@hotmail.frThis curry is a great way to use up leftover roasted vegetables. I had some roasted cauliflower and Brussels sprouts in the fridge and they worked perfectly in this dish.
Qamar Naseem
qamar.n@gmail.comI love the addition of coconut milk to this curry. It gives it a creamy texture and a subtle sweetness.
murshid siddiqui
murshid.siddiqui@gmail.comThis curry is a great weeknight meal. It's easy to make and can be on the table in under an hour.
Awat Bokani
bokaniawat@yahoo.comI'm not usually a big fan of Brussels sprouts, but I really enjoyed them in this curry. The roasting process mellowed out their flavor and made them nice and tender.
Aj-Junior Roper-Kinch
a-r@hotmail.comThis curry is a great way to get your daily dose of vegetables. The roasted cauliflower, Brussels sprouts, and potatoes are all packed with nutrients, and the curry sauce is a delicious way to add flavor and spice.
ALEEZA HAFEEZ
h_aleeza7@hotmail.frI made this curry for a dinner party and it was a huge success! Everyone loved the unique combination of roasted vegetables and curry spices. The dish was easy to make and very flavorful.
Shackiel Scott
s.s@yahoo.comThis curry was so full of flavor and had a great balance between spices and vegetables. I loved the roasted cauliflower, Brussels sprouts, and potatoes, and the curry sauce was rich and creamy. I served it over basmati rice and it was a hit with my f