Coconut Curry Vegetable Sheet Pan Dinner

• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp grated fresh ginger
• 1 lb baby potatoes, halved
• 1 large sweet potato, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 cup frozen peas
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, whisk together coconut milk, curry powder, turmeric, garlic powder, and ginger.
3. 3 Add potatoes, sweet potato, red bell pepper, yellow bell pepper, and zucchini to the bowl. Toss to coat with the curry mixture.
4. 4 Spread vegetables in a single layer on a large sheet pan.
5. 5 Drizzle with olive oil and season with salt.
6. 6 Roast for 25 minutes, stirring halfway through.
7. 7 Stir in frozen peas and return to oven for another 5 minutes.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add tofu or chickpeas for extra protein.
• Substitute broccoli for peas for a different texture.

Substitutions

• Use curry paste in place of curry powder for a different flavor profile.
• Coconut cream can stand in for coconut milk for a richer sauce.

Pairings

• Basmati rice
• Warm naan bread
• Mango chutney

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper to the curry mixture.
• If you prefer a saucier dish, add an extra 1/4 cup of water or vegetable broth before roasting.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in the oven with a splash of water or broth.

Serving Suggestions

• Serve with steamed basmati rice or a side of warm naan bread.

FAQ