ROASTED MIX VEGETABLE CURRY
This is my twist to the authentic Pakistani mixed vegetable curry. It’s a simple and healthy side dish, using any vegetables you have on hand. Roasted to bring out all the flavors, it’s the perfect dish with less calories.
Sometimes I want all the flavors of classic South Asian dishes but not the extra calories from the oil. Recently I have been roasting so many of my favorite Pakistani dishes, and they have been tasting amazing. This is that perfect dish where you can use your favorite vegetables, aromatics and spices, spread on a baking sheet and roast the flavors away.
WHY ROASTING?
Roasting vegetables is one of my absolute favorite ways to enjoy vegetables. Roasting helps caramelize and crisp the surface of vegetables. You don’t need a lot of oil because it’s a dry-heat cooking method, so it’s a great lighter alternative.
WHY I LOVE THIS DISH
- Lighter in calories but full of flavor
- Great way to use up any vegetables
- Very hands off recipe
- Great meal prep dish
RECIPE NOTES
- VEGETABLES: make sure you have rinsed and drained the cauliflower ahead of time. If there is excess water, the cauliflower will steam before it roasts. Try to chop the cauliflower, potatoes and green beans into the same bite size pieces. Use a variety of vegetables you enjoy.
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- SPICES: Go light on the spices. Since this dish is not made in the typical manner with enough oil, you don’t want the spices to stay raw.
- ROASTING: I baked these on a broil which is 500 degrees F. Know your oven if you think this is a high temperature you can roast at 400 degrees F. Avoid overcrowding the pan, make sure vegetables are in a single layer, so they roast not steam. Halfway roasting does give them flip, to make sure they are cooking evenly.
ROASTED MIX VEGETABLE CURRY
Ingredients
- 1 small head cauliflower (cut into medium florets, rinsed & completely dry)
- 1 small onion, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup fresh green beans, chopped
- 1 small potato, diced
- 3 garlic cloves, finely minced
- 1 tsp. roasted cumin powder
- 1 tsp. cumin seeds
- 1/2 tsp. paprika
- 1/2 tsp. dry red pepper flakes
- 1/4 tsp. turmeric powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
- 1/4 tsp. dry fenugreek leaves
- Fresh cilantro for garnish
Instructions
- First you want to make sure the cauliflower is rinsed and dry ahead of time. If the cauliflower has water, it will steam and won't roast well. Cut the cauliflower florets by removing the leaves from the cauliflower. Cut around the underside of the head removing most of the core. Separate the florets by cutting through the base to make smaller florets, Rinse and drain.
- Preheat oven to broil.
- In a large mixing bowl, add the garlic, spices & oil and mix well.
- Toss the potatoes, green beans, onions and tomatoes well in the spices.
- Toss the cauliflower florets till well coated.
- Using a roasting pan. You can line pan with foil. Spread the vegetables in a single layer.
- Roast the vegetables for about 25-30 minutes or until cauliflower and potatoes are fork tender. Garnish with some fresh cilantro. Make sure to keep an eye on it, broil temperature is very high and food can easily burn.
- I served this with plain yogurt that has been thinned out with milk or water. Season with salt and pepper and some fresh cilantro.
