Best 2 Curried Roasted Vegetables Recipes
Welcome to the world of flavors and aromas, where roasted vegetables are transformed into a culinary masterpiece with the addition of aromatic spices and creamy coconut milk. This article will guide you through the art of creating a delectable Curried Roasted Vegetable dish, a perfect blend of textures and tastes that will tantalize your palate. From selecting the freshest vegetables to mastering the art of roasting, and finally, infusing them with a fragrant curry sauce, we will unveil the secrets to creating a dish that is both visually appealing and bursting with flavor. Let's embark on a culinary journey that will turn ordinary vegetables into an extraordinary feast.
Let's cook with our recipes!
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:
- To achieve perfectly roasted vegetables, ensure they are cut into uniform sizes for even cooking.
- Enhance the flavors by tossing the vegetables in a mixture of olive oil, herbs, and spices before roasting.
- For a crispy texture, arrange the vegetables in a single layer on the baking sheet without overcrowding.
- Roast the vegetables at a high temperature (425°F or 220°C) to caramelize and brown them.
- Pay attention to the roasting time; overcooked vegetables lose their vibrant colors and nutrients.
- Add a squeeze of lemon juice or a sprinkle of fresh herbs before serving to brighten up the flavors.
Conclusion:
Curried roasted vegetables offer a delightful combination of flavors and textures, making them an excellent side dish or vegetarian main course. Experiment with different curry blends and vegetable combinations to create unique and flavorful variations. These roasted vegetables are a versatile dish that can be enjoyed on their own, added to salads, wraps, or grain bowls, or served as a flavorful topping for grilled meats or fish. Whether you're following a vegetarian diet, seeking a healthier side dish, or simply exploring new flavors, curried roasted vegetables are a simple yet satisfying dish that will tantalize your taste buds.
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