Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you’re on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
💬 Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower – 1 small cauliflower – 4 to 5 heaping cups approx.
500g Sweet potato – 2 medium or 1 large Sweet potato – 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) – 1 medium onion – 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves – 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) – chopped
1/2 Cup Cilantro (24g) – chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
– You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
– The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
– The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Original Source Can Be Found Here