Posted in Gardening

Vegan Gluten-Free curry spiced oven roasted veggies! A lovely side dish!


Yesterday evening, I made this lovely Vegan, Gluten-free oven roasted mixed veggies side dish. The side dish is seasonal & delicious. I served it this time with fried sweet potato chunks & fried organic chicken strips that I coated with black pepper, sea salt & mild curry powder. I fried them in a fruity evoo. An easy to make dinner, not to mention: tasty, tasty, tasty! πŸ™‚

I had 2 different pumpkins left in the fridge & had to use them up. You need 2 different pumpkins in here!!

I made a lot of roasted veggies but the 2 of us, eat a lot of veggies at our house,… you can make less, of course!


Side dish recipe: For 3 persons, with seconds


300 gr of peeled celeriac, cut into bite-sized chunks

385 gr of peeled butternut pumpkin,Β seeds & threads removed, cut into bite-sized chunks

265 gr of peeled, Hokkaido pumpkin, seeds & threads removed, cut into bite-sized chunks

2 fat big carrots, peeled & cut into bite-sized longer chunks

1 fat big white onion, peeled & cut into smaller wedges

3 to 4 tablespoons of a fruity extra virgin olive oil ( evoo )

12 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

1 teaspoon of mild curry powder

2 teaspoons of spicy curry powder

To serve: cooked cooled off sweet potato chunks, 1 day old, fried in the same fruity evoo & seasoned with sea salt & black pepper & in olive oil fried organic chicken pieces, seasoned on both sides with sea salt, black pepper & mild curry powder!!! ( all kept warm!! )


1. Preheat your oven to 200Β°C ( 392 F ) for 10 minutes. I always use a fan oven so adjust your oven to the right temperature.

2. In 2 large non-stick oven dishes place all of your veggies equally divided, in 1 layer in your oven dishes. Scatter the spices all equally divided over your veggies. Drizzle your olive oil all over them. With clean hands, mingle everything together so that spices & oil are coated onto each side of the veggies. Place into the hot oven & roast for about 30 minutes. After 15 minutes of roasting, turn veggies over to prevent burning & for an equal roast.

3. After 25 to 30 minutes, check to see if veggies are ready. Test with a fork. Leave veggies for a few minutes & serve at once with the other sides or with sides of your choice, to make it completely vegetarian or vegan. If you want to make it vegan, fry some vegan spiced chorizo sausages in the same fruity evoo& you will end up with an equal divine dinner! You can taste each veggie well on its own & you can taste the different pumpkin sorts too. The curry spiced chicken strips & the sweet potato chunks go so well with these spicy roasted veggies! So, what are you waiting for?????? Enjoy! x πŸ™‚Β Stay tuned,Β Subscribe by email throughΒ the photo link belowΒ to getΒ my new cool newsletters aka posts!Β Join 1,800 email Subscribers! It is free! Get my E-Book: Healthy Vegan Christmas here too!Β 




Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

50 thoughts on “Vegan Gluten-Free curry spiced oven roasted veggies! A lovely side dish!

  1. Dear Sophie,
    that looks yummy yummy – I love curries. It looks to me more like full dish than a side dish to me.
    Have a happy evening

  2. You can never go wrong with roasted veggies. They always taste so good The curry powder truly enhances the flavour. I would love this anytime. Thanks for sharing!

  3. I don’t think there’s anything more delectable than roasted veggies, Sophie. Love the curry addition!

  4. What a gorgeous veggie mix. This is the perfect side dish for Christmas dinner…hearty, spiced, roasted veggies. Very yummy, Sophie!

  5. Roasted vegetables are always the first thing I go for when they’re offered! You really can’t go wrong, no matter the seasoning, and it’s always such a quick dish to throw together. Everyone wins when they’re on the menu. πŸ™‚

  6. Looks like sunshine on a plate – fabulous on these short short days!

  7. I’ve never used curry powder, I’ve always just ground most of the spices and fresh chillies etc in a mortar and pestle. I must go hunting for some as this sounds really easy and delicious! Lovely Sophie! x

  8. I made these last night and they were extraordinary. I served them with some couscous and falafel and they were the best part of the whole meal. Thanks for your post! We’ll be making them again a lot!

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