Best 2 Curried Roasted Vegetables Recipes
**Tantalize your taste buds with a delightful journey into the realm of roasted vegetables, where flavors dance harmoniously with a symphony of spices.**
Indulge in a culinary adventure with our collection of curried roasted vegetable recipes, a vibrant ensemble of dishes that showcase the beauty of fresh produce transformed by the magic of roasting. From classic combinations to innovative twists, each recipe promises a unique symphony of flavors, textures, and aromas that will leave you craving more.
**Embark on a culinary voyage with our diverse selection of curried roasted vegetable recipes:**
* **Classic Curried Roasted Vegetables:** Experience the timeless appeal of roasted vegetables seasoned with a blend of aromatic spices, creating a comforting and familiar dish that brings warmth to your table.
* **Roasted Sweet Potatoes with Curry and Coconut:** Discover a delightful twist on roasted sweet potatoes, where the sweetness of the vegetable harmonizes with the warmth of curry and the subtle creaminess of coconut milk, resulting in a captivating side dish or main course.
* **Curried Roasted Cauliflower and Chickpeas:** Indulge in the delightful combination of roasted cauliflower and chickpeas, coated in a vibrant curry sauce, offering a delightful balance of flavors and textures that will tantalize your palate.
* **Roasted Broccoli with Curry and Almonds:** Experience the unique blend of roasted broccoli, infused with aromatic curry spices, and topped with crunchy almonds, creating a dish that is both visually appealing and bursting with flavor.
* **Curried Roasted Brussels Sprouts with Bacon:** Embark on a culinary adventure with roasted Brussels sprouts tossed in a savory curry sauce, complemented by the smoky richness of bacon, resulting in a dish that is both sophisticated and undeniably satisfying.
These curried roasted vegetable recipes are not just culinary delights; they are also a testament to the versatility and boundless creativity of vegetable-centric cooking. Each recipe is meticulously crafted to showcase the inherent flavors of the vegetables while introducing a symphony of spices that elevate the dish to new heights of culinary excellence.
Join us on this flavor-filled journey as we explore the diverse world of curried roasted vegetables. Prepare to be captivated by the vibrant colors, tantalized by the aromatic spices, and delighted by the harmonious blend of flavors that await you in every bite.
CURRIED COUSCOUS WITH ROASTED VEGETABLES, PEACH CHUTNEY, AND CILANTRO YOGURT
Categories Salad Side Roast Vegetarian Yogurt Cashew Curry Eggplant Zucchini Summer Healthy Couscous Cilantro Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For yogurt:
- Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)
- For vegetables:
- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool.
- Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.
- For couscous:
- Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; sauté until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.
- Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper.
- Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.
CURRIED ROASTED VEGETABLES
Whether I'm in a hurry, having company, or just overjoyed that it's 'zucchini season,' this is our all-time favorite roasted vegetables side dish. Toss some meat on the grill and you have minimal dishes and a complete meal! It only takes 15 minutes to prepare and the exotic aroma of the curry will have your mouth watering before the dish ever hits the table!
Provided by Ginny Maziarka
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray or line with parchment paper.
- Combine potatoes, zucchini, onion, olive oil, curry powder, and sea salt in a large mixing bowl; stir to blend well. Pour mixture into the prepared pan.
- Bake in the preheated oven until vegetables are tender and roasted to desired doneness, about 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 42.5 g, Fat 14.6 g, Fiber 6.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 462.4 mg, Sugar 3.8 g
Tips:
1. Choose the Right Vegetables: - Opt for firm, vibrant colored veggies that can withstand roasting. - Consider a mix of root vegetables like carrots, parsnips, and turnips, with softer vegetables like broccoli, cauliflower, and bell peppers. 2. Season Generously: - Don't be shy with your spices! A good blend of cumin, coriander, and turmeric is a classic choice for curried vegetables. - Add some heat with chili powder or cayenne pepper, if desired. - Don't forget salt and pepper to balance the flavors. 3. Roast at High Heat: - High heat caramelizes the vegetables and brings out their natural sweetness. - Aim for a temperature between 425°F (220°C) and 450°F (230°C). - This will ensure crispy, flavorful veggies in less time. 4. Don't Overcrowd the Pan: - Give the vegetables enough space to roast properly. - Overcrowding will result in steamed vegetables rather than roasted ones. - Use a large baking sheet or two if necessary. 5. Toss the Vegetables: - Toss the vegetables with the spices and oil before roasting. - This ensures even coating and maximum flavor absorption. - Toss them again halfway through roasting for even browning. 6. Check for Tenderness: - Use a fork or skewer to check if the vegetables are tender. - They should be easily pierced with little resistance.Conclusion:
With these tips in mind, you can easily create a delicious and colorful curried roasted vegetables dish that is perfect for any occasion. Enjoy the vibrant flavors and textures of roasted vegetables infused with the warmth of aromatic spices. Serve as a side dish, main course, or even as a healthy snack. Remember, roasting vegetables is a great way to bring out their natural sweetness and enhance their nutritional value. So, get creative and experiment with different vegetables and spice combinations to create your own unique curried roasted vegetables dish. Happy cooking!
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