Curried Roasted Vegetables

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4 servings

Curried Roasted Vegetables

photo: jean franasois chacnier/Flickr

This curried roasted vegetables recipe is perfect for Meatless Mondays — or any day of the week!


  • 1 796-mL can plum tomatoes , drained, each tomato hand-crushed
  • 2 tbsp curry powder
  • 2 1/2 cups beef broth , chicken broth or vegetable broth, divided
  • 3/4 cup whole wheat couscous
  • 1 tbsp lemon juice , or lime juice
  • 1/2 tsp salt
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint


  • In a medium bowl, combine crushed tomatoes and curry powder. Add to remaining pan of hot roasted vegetables and stir to mix. Place pan in the oven and roast 15 minutes.
  • Meanwhile, bring 1½ cups stock to a boil. Put whole wheat couscous in a medium saucepan. Pour boiling stock in with couscous, stir once and cover.
  • Remove roasted vegetables from the oven, transfer to a large bowl and cover with foil to keep warm.
  • To make sauce, heat roasting pan at medium on stovetop. Add 1 cup stock, stirring and scraping up brown bits. Bring to a boil.
  • Reduce to simmer and cook 10 minutes to reduce by about a half. Add lime juice and salt. Serve vegetables on couscous with sauce, garnished with chopped mint and coriander.