Curried roasted vegetables

I first had this recipe at Lazy Dog Cafe. A variety of roasted veggies in spicy and exotic seasoning with a creamy sauce. I can’t put into words how delicious this is.
It became a (sad) goal to figure out how to recreate this recipe, because it is THAT amazing. I was told that the sauce was coconut curry sauce. So this became my mission. I figured I’d have to bumble through many experiments before I found just the right recipe. But as luck would have it, one day while at Ralph’s grocery I stumbled on a bag of organic coconut curry sauce in the Asian food section.

I was doubly excited to find a pre-made sauce, but one that was also organic (and affordable). So I crossed my fingers and decided to try it. Truthfully, this recipe couldn’t be easier (yes partially because I found a pre-made sauce). Coat your veggies in olive oil and a few spices. Roast your veggies until they’re tender and the flavor deepens, pour over the sauce and mix. Bam. Done.

Not to toot my own horn, but..toot toot. This came out virtually identical to the one at Lazy Dog’s. Now the challenge will be to see if Ralph’s continues to carry it…I can’t highly recommend this enough if you’re a fan of deep, rich and exotic flavors. If you’ve never really tried Indian/Middle Eastern foods, this is a great gateway-food, if you get my meaning. It introduces you to the commonly used flavor/spice pairings typical of Indian cuisine but there is nothing off-putting, strange or uncommon. You’ll love it.

1-10oz package Thai coconut curry sauce (I used Imagine brand)
2 bags mixed vegetables (cauliflower, broccoli, carrots
1 small red onion, sliced
1 can garbanzo beans
1 tsp curry
1 tsp cumin
1 tsp coriander
3 Tbsp olive oil
salt & pepper

(Lazy Dog also includes golden raisins and red peppers in their recipe, which I left out.)


Preheat oven to 400. Drain and rinse the garbanzo beans. In a large bowl mix all the vegetables, garbanzo beans, sliced onion, olive oil, curry, cumin and coriander distributing the spices and oil evenly. Sprinkle liberally with salt and pepper.  Spread out on a cookie sheet and roast at 400 for 40 minutes, stirring the vegetables halfway through.

When they are through roasting, put the hot veggies in the same bowl you mixed them in before and pour the sauce packet over them. Mix well, and serve.

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