Drizzle veggies with olive oil, sea salt, and roast at 425ºF for 20-30 minutes, stirring the vegetables twice during the cooking time.
Heat a large skillet over medium high heat. Add the curry paste and the avocado oil to the pan and sauté the curry paste for 1-2 minutes. This step really helps bring out the flavor of the curry paste.
Add both cans of coconut milk to the pan and bring the curry back to a boil, stirring to incorporate the curry paste. Lower the heat to medium and simmer the curry for 5-10 minutes - or until the liquid is reduced by ½. Add the roasted veggies to the pan, and simmer for a few minutes to heat up the veggies.