Farm Fresh Healthy Veggies

Red Curry Roasted Leeks and Broccoli

If you read my last post, you saw I have some pretty big green veggies on my hands. I will ensure you that between me and my four guinea pigs, everything is getting eaten up, and I’m sure not complaining about the process.

At first I was worried about how to use the leeks, but after roasting two of them off with some curry paste and veggie stock, I learned that they can be pretty delicious to eat. The only other time I used leeks is when I was taking a stocks and sauces lab at JWU, and I remember always using the dark green part for stocks only. I asked Kevin- my chef love- if it’s possible to eat the dark green parts, and he said absolutely; he recommended roasting them, so I did.


Roasted Red Curry Broccoli and Leeks

A cozy side made with farmers market treasures. 

Course Side Dish
Cuisine Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 3 leaks, sliced white and green part
  • 1 broccoli
  • 1 tbsp red curry paste
  • 1/2 tbsp veggie stock
  • 2 tsp salt
  • 1 tsp black pepper


  1. Preheat oven to 375. Toss all ingredients together in a roasting pan, and roast for about 20 minutes. 

I enjoyed this on top of white rice for dinner, and then I used the leftovers on an egg sandwich the next day.

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