Thai Yellow Curry with Roasted Vegetables

The sauce for this simple curry can be made while the vegetables are roasting in the oven. You can use a store-bought curry paste if you prefer— approximately 2 tablespoons—but homemade is tastier, of course. And you can make it as spicy as you like. Pressed for time? Make some in advance when you’re not so busy. Curry paste keeps well in the refrigerator in a jar or other container, covered with a thin layer of oil.