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plantbaes
By plantbaes

Curry Baked Veggies with Raita Sauce

5 steps
Prep:15minCook:35min
This twist on the classic curry combines roasted vegetables with crunchy almonds and a refreshing raita sauce. Perfect for busy evenings, it’s a nutritious meal packed with protein and fiber.
Updated at: Sun, 13 Oct 2024 06:41:22 GMT

Nutrition balance score

Great
Glycemic Index
54
Low
Glycemic Load
42
High

Nutrition per serving

Calories507.8 kcal (25%)
Total Fat16.3 g (23%)
Carbs76.8 g (30%)
Sugars16.2 g (18%)
Protein18.6 g (37%)
Sodium577 mg (29%)
Fiber16.4 g (58%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare the raita sauce: In a blender, combine 1⁄3 cup (80 g) of the soy yogurt with the garlic, ginger, cilantro, mint, lemon juice, gram masala, and a pinch of salt. Blend until smooth, then transfer to a medium-sized bowl, add the remaining yogurt, mix to combine and let rest in the fridge for at least 20 minutes to firm up.
Step 2
Prepare the baked veggies: Preheat the oven to 400°F (200°C) fan forced. In a medium-sized bowl, combine the potatoes with 1 teaspoon of the olive oil, 1 teaspoon of the curry powder, 1 tbsp of lemon juice and a pinch of salt. Arrange in a single layer on a baking sheet and bake for 15 minutes.
Step 3
In the same bowl, combine the cauliflower, chickpeas, onion, and tomatoes with the 2 remaining teaspoons (10 ml) of oil, the remaining teaspoon of curry powder, the garam masala, chili powder and a pinch of salt. Add to the potatoes and bake for an additional 20 minutes, until golden.
Step 4
Place the almonds in a small oven-safe dish and bake for 5 minutes.
Step 5
To serve, layer the raita sauce with the baked vegetables and top with the almonds. Adjust salt to taste, and enjoy!
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Notes

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