If you are looking for a quick and easy week night vegetable recipe this one is a great choice. The spices make these vegetables irresistible and you can easily turn it into a full 3 dish meal when you combine it with my one pot dal and rice recipe.
This recipe is super simple. Simply chop up your veggies. I’m using cauliflower, carrots, red onion, red bell peppers, green bell peppers and jalapeño.
There is one harder to find ingredient that I think is worth looking for and that is kasuri methi or fenugreek leaves. I purchased mine at my local Indian store but I’m sure you can find them also at amazon. Kasuri methi really adds a unique flavor. I’ve been adding it to all of my Indian dishes recently and it really elevates the dish.
Indian Style Roasted Vegetable Recipe
Course: SidesCuisine: IndianDifficulty: Easy4
servings10
minutes25
minutesFull flavored vegetable side dish that easy enough to make on a weeknight.
Ingredients
1 head of cauliflower chopped
2 carrots chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 red onion chopped
1 jalapeño diced
2 tablespoons olive oil
1/2 teaspoon Kashmiri chili powder
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon kasuri methi
1 teaspoon salt
3/4 teaspoon black pepper
Directions
- Preheat oven to 425
- Chop all of the vegetables into approximately 1 1/2 inch pieces
- Place the vegetables into a mixing bowl
- Sprinkle in the Kashmiri chili powder, turmeric, cumin, coriander, salt, pepper and kasuri methi.
- Add in the oil and toss the vegetable until they are well coated in the spices and oil.
- For easy cleanup line a baking sheet with parchment paper and place the vegetables in one even layer.
- Roast in the oven for 25 minutes. I recommend checking on them after 15 minutes and 20 minutes because your oven may be different from mine.
