Curry Baked Veggies with Raita Sauce

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.

Great

% Daily Values based on a 2,000 calorie diet

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!

↑Support creators by visiting their site 😊