Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2021



Preheat oven to 450°F. Line baking sheet with parchment paper. In large bowl, combine vegetables, squash and onion with 2 tbsp of the oil. Spread in single layer on prepared baking sheet. Bake until tender-crisp, about 15 minutes.

In large deep skillet, heat remaining oil over medium heat. Add garlic and ginger; cook, stirring constantly, 1 minute. Add curry paste, brown sugar and fish sauce; cook, stirring, 30 seconds. Stir in coconut milk; cook, scraping up browned bits with wooden spoon, 2 minutes. Add vegetables; bring to boil. Reduce heat to low; simmer until vegetables are tender, 10 to 15 minutes. Sprinkle with parsley. Serve with Curried Pearl Couscous and Poached Eggs.

Nutritional facts Per serving: about

  • Iron 3 mg
  • Fibre 8 g
  • Sodium 450 mg
  • Sugars 14 g
  • Protein 5 g
  • Calories 450
  • Total fat 33 g
  • Cholesterol 0 mg
  • Saturated fat 26 g
  • Total carbohydrate 34 g
Share X
Lunch & Dinner

Root Vegetable Curry