There are many things I love about this vegetarian sheet pan curry, but the real genius of it lies in one incredible cooking hack that I didn’t believe was possible until I experienced it: rice that cooks right along with the vegetables on the sheet pan. As in, no boiling the rice in a separate pot–this is a vegetarian sheet pan curry that is truly made ALL on one sheet pan (or in one skillet to serve one or two people, as we did when we shot the recipe.) I know–mind blown!
Aside from the ease of cooking (and clean-up), this curry is miraculous for the amount of flavor and interesting texture it packs with just a handful of easy ingredients. The coconut milk brings a satisfying creaminess without adding any dairy, and the peanut butter, garlic, and green curry paste come together for an incredibly delicious sauce that brings a simple veggie and rice dinner into new territory.
I made this vegetarian sheet pan curry recipe a few times as I perfected the ratios for our upcoming Plant-Based RE:SET menu, and I can honestly say it’s now become a household staple. We truly can’t get enough, and one of the best things about it is that you can adjust the ingredients based on whatever seasonal produce you have in your fridge. Well, that and the ridiculously easy after-dinner clean-up. Read on for everything you need to know about this vegetarian sheet pan curry, and grab the recipe at the bottom of the page. And don’t forget to sign up for our free Plant-Based RE:SET! The full 5 day plant-based menu will drop in your inbox January 21st.
I love the simplicity found in this vegetarian sheet pan curry. Everything in the short ingredients list is a power player: coconut milk brings a slightly sweet creaminess that plays so well with the spice of the green curry paste. A dollop of peanut butter brings it all together with a satisfying nuttiness that makes kale, cauliflower, and sweet potatoes taste almost indulgent. This is serious comfort food that won’t weigh you down, and I love showering the entire sheet pan in fresh herbs, chopped peanuts, and big squeezes of lime right when it comes out of the oven.
Can you make rice on a sheet pan?
I had the same question, and since I was determined to make this a true one-pan dinner, I experimented to get it just right. Turns out, yes you CAN make rice on a sheet pan! Here’s what you need to know:
- Be sure that your rice is completely submerged in liquid. If liquid evaporates, just add a little water to make sure it gets covered.
- Make sure your water is boiling just before you add it, and use the foil to create a good seal that traps the heat in and cooks the rice along with the other ingredients.
What ingredients can you substitute in this recipe?
In general, I like to have a sturdy green, a root vegetable, and a cruciferous vegetable. Within that formula, the sky is the limit! Here are a few swaps I’ve made with great success:
- Green curry paste: substitute any other curry paste–just keep an eye on the fact that different curry pastes have different levels of heat. In general, green is usually pretty hot which is why I only used a couple tablespoons here.
- Kale: use any sturdy green from spinach to collards to chard.
- Sweet Potato: Swap in butternut squash, delicata squash, or a regular old baking potato, peeled and cubed.
- Cauliflower: Think broccoli, halved brussels sprouts, or chopped cabbage.
How to halve this recipe for 2 people? Make it a “Vegetarian Skillet Curry.”
For our shoot, we halved the ingredients list and made it in a skillet, which turned out to be the perfect size for two hearty dinner portions. I like to use my Staub cast iron skillet for this recipe since it goes from oven to table so well, and keeps the entire dish really hot. All you have to do is divide all the ingredients by two–but make sure that there’s still enough liquid to fully cover the rice. If not, add a little water or extra coconut milk.
This vegetarian sheet pan curry freezes beautifully! Here’s how to store leftovers…
This curry makes a perfect workday lunch, so I usually refrigerate any leftovers in a sealed container in the fridge and gently rewarm the next day over the stove or in the microwave. However if I’m really on my game, I’ll double this recipe to make a mega batch, then transfer the cooled curry to a couple of containers with lids, label them, then store in the freezer for up to a month. When ready to eat, just thaw overnight in the fridge, then rewarm in a pot on the stove. Prep once, dinner twice. And remember, when it comes to leftovers, a final sprinkle of fresh herbs and chopped peanuts goes a long way.
Scroll on for the recipe, which is part of our Plant-Based RE:SET, a new 5-day meal plan coming to your inbox on January 21st! Packed with delicious breakfast, lunch, and dinner recipes, this is a week’s worth of meals that’ll leave you feeling lighter, brighter, and energized. Sign up here!
- 1 cup full-fat coconut milk
- 2 tablespoons green curry paste
- 4 cloves garlic, sliced
- 2 tablespoons peanut butter
- 1 cup boiling water
- 1 small head cauliflower, chopped
- 1 small sweet potato, chopped
- 1 onion, cut into 1" chunks
- 1/2 cup basmati rice
- 1/2 head tuscan kale, chopped
- cilantro, peanuts, limes for garnish
- Preheat oven to 400.
- Whisk together 1 cup coconut milk, 2 tablespoons green curry paste, and 4 cloves sliced garlic.
- On a foil-lined baking sheet, arrange chopped cauliflower and chopped sweet potato. Scatter over 1/2 cup basmati rice.
- Pour over the coconut milk mixture, then whisk 2 tablespoons peanut butter with 1 cup boiling water, and pour over. Cover with foil and bake for 35 minutes. Remove foil, add kale, salt, and pepper, then reseal and bake for 5 more minutes.
- Remove from oven and let sit for 3 minutes. Serve with fresh cilantro, chopped peanuts, and lime.
- Make on a sheet pan to serve 4. To serve 2, halve the recipe and make in a skillet.
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