Roasted vegetable Thai coconut curry

By Tania Ganassini
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  • 1 tablespoon coconut oil or any neutral oil
  • 1 small onion or 2 shallots, small dice
  • 2 large cloves garlic, grated or finely chopped
  • 1 thumb sized piece ginger, grated or finely chopped
  • 3 tablespoon Thai red curry paste
  • 1 tablespoon coconut sugar
  • 2-3 cups roasted vegetables of choice (sweet potato, carrot, butternut squash, bell peppers, mushrooms and zucchini)
  • 1 can full fat coconut milk
  • 1 1/2 cups water or vegetable stock
  • 2 tablespoon tamari or soy sauce
  • 1 cup baby spinach
  • 1 lime, juiced
  • 1/2 cup cilantro, roughly chopped, plus a few leaves reserved for garnish
  • Cooked rice noodles or steamed rice for serving
  • Optional garnish: fresh bean sprouts, chopped cashews, chopped peanuts


  1. Place a large pot on a burner on medium heat. Preheat for 30 seconds, and add in coconut oil.
  2. Add in onion/shallot and sauté until translucent, stirring to prevent burning.
  3. Add in ginger and garlic, and cook 30 seconds until fragrant. Add in Thai curry paste, and cook on low heat for 2 minutes.
  4. Add in the roasted vegetables, stock, coconut milk and tamari/soy sauce. Bring up to a simmer, and taste for seasoning. Season with sea salt if needed.
  5. Turn off the heat, and add in spinach, chopped cilantro, and lime juice.
  6. Serve on cooked rice noodles or steamed rice. Garnish with a few cilantro leaves, fresh bean sprouts, and chopped cashews or peanuts if desired.

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