Roasted Indian Spiced Vegetables Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

Steps:

• Preheat the oven to 400F.
• Mix cumin, coriander, pepper and chillies with the oil and butter.
• Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
• Put in a roasting tin large enough to take them in a single layer.
• Pour the spice mixture over the vegetables and toss everything together until well coated.
• Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
• Sprinkle with sea salt and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine red onion, carrots, parsnips, beets, and sweet potato in a large bowl. Toss vegetables with olive oil.
• Combine ginger, coriander, cumin, turmeric, garlic, cayenne, salt, and pepper in a small bowl. Sprinkle spice mix over the vegetables and toss to coat evenly. Spread vegetables out evenly on the prepared baking sheet.
• Roast on the center rack of the preheated oven until beet pieces can easily be pierced with a fork, about 40 minutes.
• Garnish with fresh cilantro. Serve warm or at room temperature.

Steps:

• Combine the ingredients for the spice blend and reserve.
• Place the potatoes in a pot and cover them with water. Cover the pot with a lid and bring to a boil. Take off the lid and add salt. Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot. Cook for 2 to 3 minutes longer, then drain. The potatoes and cauliflower should still be a little undercooked.
• Heat a large skillet over medium heat. Add the vegetable oil, then the butter. When the butter melts into the oil, add in the onions and garlic and sauté for 5 minutes. Add the drained potatoes and cauliflower and the chick peas and combine. Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors. Stir in the stock and turn the vegetables to evenly distribute. The dish will turn a bright yellow. Cook over medium-low heat for 2 to 3 minutes longer. Add the peas and turn off the heat. The carry-over heat will warm them through. Taste to adjust the salt in the dish.
• In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro. Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt. Pile the salad on plates, top with the hot vegetables, and serve.

Steps:

• For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
• Cover and chill for at least 1 hour to blend flavors.
• In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
• On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
• For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
• Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
• For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
• Cover and grill as above.
• Serve grilled vegetables with sauce.