Easy Roast Root Curry

I have recently discovered this simple technique, thanks to a wonderful book – The Green Roasting Tin by Rukmini Iyer. You roast your veg in the oven with the spices, and then create a coconut sauce by adding coconut milk straight to the roasting tin for the final 15 minutes.
I’m calling it a technique rather than a recipe because I think it can be applied to any root vegetables and can use whatever your favourite spice combination is. You can add spinach, or a tin of chickpeas too if you fancy! So get creative and enjoy this tasty, vegan way to use a variety of roots.

Serves: 2                                      Prep and Cooking: 60 min


  • 1 onion
  • 600g root veg (beetroot, parsnips, potatoes, carrots)
  • 5cm ginger
  • 300g spinach (optional)
  • 2 cloves garlic

From the cupboard:

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground turmeric
  • 400g tin of coconut milk or 200g coconut cream
  • 400g tins of chickpeas (optional)
  • Basmati rice or naan bread to serve
  • Toasted nuts or coriander to garnish


  1. Preheat the oven to 180 degrees C
  2. Chop the onion into 8 wedges
  3. Chop the roots into bite size chunks. If using beetroots these need to be smaller chunks so they cook quickly enough
  4. Grate the ginger and garlic
  5. Mix the roots and onion with the ginger, garlic, spices and a tablespoon of cooking oil. Season with salt and pepper. If you are using chickpeas you can add the drained can now. Mix everything thoroughly and roast for 30 min or until the vegetables are tender.
  6. Give the coconut milk good stir in the tin or desolve the coconut cream with 200ml hot water, and add to the tray. If using spinach add the leaves now too. Give everything a good mix and put back into the oven for 15 min or until some of the liquid has evaporated and form a sauce.
  7. Serve with your chosen carbohydrate and garnishes.

Recipe  design by Alice