Main Dishesbonappetit4.0
Curry Vegetables
Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.
👥 4 Servings👤 Rawlston Williams📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 425°. Melt 3 Tbsp. coconut oil in a small saucepan over medium heat. Transfer oil to a large bowl, add vegetables, and toss to combine. Season with salt and pepper. Divide vegetables between 2 rimmed baking sheets and roast until almost tender and starting to brown in spots, 10–⏱️ 12 minutes. Set aside.
2
Heat remaining 3 Tbsp. coconut oil in a large skillet over medium. Add turmeric, curry powder, and coriander and cook, stirring often, until fragrant, about ⏱️ 2 minutes. Add onion, garlic, and ginger, season with salt and pepper, and cook, stirring often, until onion is translucent and spice mixture starts to look dry and clumpy, 6–⏱️ 8 minutes.
medium onion, finely chopped1
3
Add chile, coconut milk, and broth to skillet and bring curry to a simmer. Cook, stirring occasionally, until reduced by about one third (it should be almost thick enough to coat a spoon), 13–⏱️ 17 minutes. Stir in honey; taste curry and season with more salt and pepper if needed.
4
Add pigeon peas and reserved roasted vegetables to skillet and return curry to a simmer. Cook until vegetables are fork-tender, about ⏱️ 4 minutes. Remove skillet from heat and stir in cilantro. Let sit ⏱️ 5 minutes, then stir in lime juice if using. Serve curry vegetables with roti alongside.
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