Curried Roasted Vegetables


  • Makes4 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.

This article was originally published on Oct 01, 2006

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.