Curry Baked Veggies with Raita Sauce

Name: Curry Baked Veggies with Raita Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 1 cup dairy-free yogurt (I used soy); 1 clove garlic; 1 tbsp fresh ginger; 1/4 cup cilantro (fresh); 1/4 cup mint (fresh); 1 tbsp lemon juice (fresh); 1/2 tsp garam masala; salt (pinch); 14 oz potatoes (cut into small wedges); 1 tbsp olive oil (divided); 2 tsp curry powder (divided); salt (to taste ); 1/2 cauliflower (chopped into florets); 1 cup chickpeas (cooked); 1 red onion (chopped into eighths); 3.5 oz cherry tomatoes; 1 1/2 tsp garam masala; 1/4 tsp chili powder; 2 tbsp slivered almonds (see notes for nut-free option)

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

Low

Glycemic Load

High

Nutrition per serving

Calories508.1 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

Ingredients

2 servings

1 cupdairy-free yogurt

I used soy

1clove garlic

1 Tbspfresh ginger

¼ cupcilantro

fresh

¼ cupmint fresh

1 Tbsplemon juice fresh

½ tspgaram masala

salt

14 ozpotatoes

cut into small wedges

1 Tbspolive oil

divided

2 tspcurry powder

0.5cauliflower

1 cupchickpeas

3.5 ozcherry tomatoes

1 ½ tspgaram masala

¼ tspchili powder

2 Tbspslivered almonds

see notes for nut-free option

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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