Indian Flavoured Roast Vegetables

May 10, 2022

This easy meal is a great way to make your Indian dinner go further. Chuck these healthy veggies in the oven while you cook a healthy curry and some brown rice and you're all set for a feast!

You can of course change which vegetables you'd like to use, just be aware of their cooking time compared to the others. The chickpeas can be swapped out for lentils too!

The prep work for this is incredibly minimal which is why it is a great accompaniment to any Indian dish, like my Basic Turmeric Chicken Biryani!

Dietary Requirements:

This dish is suitable for those with a lactose intolerance, and who are gluten free.
By simply replacing the potatoes for pumpkin, it becomes nightshade free.
And those following a pescatarian, vegetarian and vegan diet can enjoy this healthy and nutritious, anti-inflammatory side dish.

Indian Flavoured Roast Vegetables

Prep Time: 5 mins

Cooking Time: 30 mins

Serves: 4

A great addition to any Indian meal, to load up on healthy vegetables.

Ingredients

a bunch of dutch carrots
2 beetroots
3 potatoes (swap with pumpkin for nightshade free)
1 head of broccoli
1 can of chickpeas, drained and rinsed
4 cloves of garlic, crushed
3-4cm of ginger, grated
1 and a 1/2 tsp of turmeric
1 and a 1/2 tsp of cumin
1 and a 1/2 tsp of ground coriander
1 and a 1/2 tsp of garam masala
salt and pepper
olive oil

Method

Step 1:
Preheat oven to 200°C. Meanwhile prepare the vegetables. Cut the ends off the carrots, cut off the broccoli florets, cut the potatoes into 3cm pieces, and peel and cut the beetroot into 3cm pieces.

Step 2:
In a large bowl, add the carrots and potatoes (or pumpkin). Add half of the garlic, half of the ginger, 1 tsp of turmeric, cumin, ground coriander, garam masala, a generous pinch of salt and pepper, coat with olive oil and mix.

Step 3:
Lay baking paper on a large baking tray, and spread out the vegetables. Now place the beetroot in the bowl and mix around with any residual oil and spices (the beetroot is done separately to avoid the rest of your vegetables turning pink – they can be mixed all together in step 2 if you don’t mind). Scatter the beetroot around the other veggies on the baking tray.

Step 4:
Place in oven and begin cooking. Meanwhile place the broccoli and chickpeas in another bowl and coat with the remaining ginger, garlic, spices, some salt and pepper, and olive oil. Mix together and add to the baking tray after 10 minutes.

Step 5:
Check veggies after 30 minutes of total cooking, once they are soft enough to pierce, remove from oven and enjoy 🙂