Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your heart? Dive into the vibrant world of Indian cuisine with our delightful "Curry Baked Veggies with Raita Sauce." This recipe not only brings together a medley of colorful vegetables roasted to perfection but also pairs them with a refreshing raita that adds a creamy twist to every bite. Perfect for a quick weeknight dinner or a weekend gathering, this dish is sure to impress your family and friends. Plus, with just 45 minutes from prep to plate, you’ll be savoring this delicious meal in no time. Read on to discover how to create this mouthwatering dish that’s as nutritious as it is delicious!
Ingredients
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 tbsp curry powder
- 2 tbsp olive oil
- Salt to taste
- 1 cup yogurt (or vegan yogurt)
- 1/2 cucumber, grated
- 1 tbsp mint, chopped
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and chop all mixed vegetables into uniform, bite-sized pieces approximately 1-inch thick to ensure even cooking. This helps create consistent roasting and texture.
- In a large mixing bowl, combine chopped vegetables with olive oil, curry powder, and salt. Toss thoroughly to ensure each vegetable piece is evenly coated with the spice mixture.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking time. Vegetables should be tender and have slight golden-brown edges.
- While vegetables are roasting, prepare the raita sauce. In a separate bowl, combine yogurt, grated cucumber, chopped mint, and lemon juice. Mix well and refrigerate to let flavors meld.
- Once vegetables are done, remove from oven and let cool for 2-3 minutes. Transfer to a serving platter and serve immediately with the chilled raita sauce on the side.
Tips
- Choose Fresh Vegetables: For the best flavor and texture, select fresh, seasonal vegetables. Carrots, bell peppers, and zucchini work wonderfully, but feel free to mix in your favorites!
- Uniform Cuts: Ensure all vegetables are chopped into uniform, bite-sized pieces (about 1 inch) to promote even cooking and roasting.
- Don’t Overcrowd the Baking Sheet: Spread the seasoned vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, preventing that delicious caramelization.
- Adjust Spice Levels: If you prefer a milder flavor, reduce the amount of curry powder. Alternatively, add a pinch of cayenne for an extra kick!
- Chill the Raita: Allow the raita sauce to chill in the refrigerator for at least 15 minutes before serving. This helps the flavors meld beautifully, enhancing the overall taste.
- Garnish for Presentation: Consider garnishing the finished dish with additional chopped mint or a sprinkle of paprika for a pop of color and flavor.
- Make It a Meal: Serve the curry baked veggies over a bed of fluffy rice or with warm naan for a complete meal that will leave you satisfied and happy.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 5g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
