Roast Vegetables Barbara Kafkas Curried Recipes
CURRIED ROAST VEGETABLES
Curried Roast Vegetables with potatoes, onion, carrots, red bell pepper, broccoli and green beans is an Indian-inspired feast that's perfect as a side dish or festive vegan meal!
Provided by By: Carol | From A Chef's Kitchen
Categories Vegetarian / Vegan Entrees
Time 1h
Number Of Ingredients 18
Steps:
- Place an oven rack in the middle of the oven. Preheat to 500 degrees.
- Combine the first 6 ingredients in a medium saucepan using 1 teaspoon salt or to taste. Bring to a simmer. Let the sauce simmer very slowly over low heat.
- Place the potatoes on a large roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and pan with the oil and sprinkle with a little salt and pepper.
- Place in the oven and roast 15 minutes.
- Remove pan from the oven, flip the potatoes and push them to one side.
- Place the onions, carrots, green beans, garlic and red pepper in the pan. Drizzle with 2 tablespoons of the oil and sprinkle with salt and black pepper to taste. Roast 15 minutes longer.
- Toss the broccoli with the remaining 1 tablespoon oil. Season with a little salt and pepper. Scatter over the top of the potatoes and return to the oven. Roast 15 more minutes.
- To serve: Pour the sauce over the vegetables and transfer to a serving platter or bowl. Garnish with cilantro sprigs and lime wedges.
Nutrition Facts : ServingSize 1, Calories 225 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 755 mg, Fiber 6 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 9 g
CURRY ROASTED VEGETABLES
This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.
Provided by Pimienta
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
- Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
- Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.
Nutrition Facts : Calories 161.1, Fat 10.8, SaturatedFat 1.4, Sodium 81.9, Carbohydrate 16, Fiber 4.2, Sugar 5.4, Protein 1.8
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