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thai curry
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20 minute Thai curry with roasted veggies

20-minute Thai curry with roasted veggies, served over a grain.
5 mins
15 mins
20 mins
6 -8


  • 1 can coconut milk 13-14 oz
  • 1 28 oz can of tomatoes in pieces or pureed
  • 1 heaping tablespoon Thai red curry paste
  • 1/4 or 3/4 of a cup of white wine
  • 1/2 cup minced onion
  • 1/4 cup minced celery
  • 1 teaspoon sea salt
  • the taste black pepper
  • For the vegetables:
  • 1 cauliflower chopped into pieces
  • 3 carrots peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • To serve:
  • chopped cilantro
  • Thai basil or regular basil chopped
  • chopped pistachios
  • quinoa or rice


  • Preheat oven to 450 degrees.
  • Cook the quinoa or rice as usual.
  • Chop the vegetables more or less the same size and place them in a baking dish prepared with a baking paper. Add two tablespoons of olive oil salt and put them in the oven until golden brown.
  • In a pot with a lid add the can of coconut milk, tomatoes, curry, white wine and salt, mixing well until everything is integrated. Leave over medium heat and let it there until it starts to boil. Add the onion and celery, cover and leave on low heat for 5 minutes.
  • To serve, put a layer of quinoa or rice, roasted vegetables and sprinkle with cilantro and basil and chopped pistachios.


Search the best ingredients you can find. Canned tomatoes that have just tomatoes, nothing else, not salt. And if you get organic better.
Same with coconut milk, seeks to have fewer ingredients.
The white wine used a white wine that you would take after you, a good one.
Author: piloncilloyvainilla.com