A well-balanced diet that includes legumes, grains and a variety of vegetables is your best defense in maintaining optimal health and treating a variety of conditions. Too often, doctors are quick to prescribe drugs that often only serve to mask conditions rather than treating the underlying causes of ill health, not to mention the side effects that can lead to more problems.
That’s why I take special care to include a variety of vegetables in my diet, and this mixed vegetable dish focuses on the goodness of roasted root vegetables dressed in a savory spiced tomato sauce. Indian inspired and easy to prepare. Serve this as a vegetable with your favorite Indian main dishes for a healthy and satisfying meal.
| Roasted root vegetables in a madras sauce |
Recipe from Lisa Turner
Kitchen: Indonesian
published on February 6, 2024
A mixture of roasted root vegetables served in a simple savory, Indian-spiced tomato sauce
Preparation: 20 minutes
Cooking time: 40 minutes
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Ingredients:
- 1150 g mixed root vegetables (carrots, parsnips, turnips, potatoes), peeled and cut into thin strips or wedges
- 2 tablespoons olive oil + more for drizzling
- 2 teaspoons ground cumin, divided
- sea ​​salt and freshly ground black pepper to taste
- handful of dried curry leaves
- 1 medium red onion, diced
- 2 large cloves garlic, pressed or finely chopped
- 1-inch fresh ginger, grated or minced
- 2 fresh green or red peppers, seeded and finely chopped
- 4 plum tomatoes, diced
- 1 tablespoon tomato puree
- 3/4 cup water, or more if necessary
- 1 teaspoon ground coriander
- 3/4 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon honey or coconut sugar
Instructions:
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Preheat an oven to 375°F.
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Place the vegetables in a 13 x 9 inch glass baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon of ground cumin and salt and pepper. Mix well to coat and evenly distribute the vegetables. Bake in the preheated oven for 40 minutes, rotating halfway through the baking time, until the vegetables are cooked and browned.
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While the vegetables are baking, heat the olive oil in a large saucepan over medium heat. When hot, add the curry leaves, stir and then add the onion. Cook for 10 minutes, until the onion is soft and starting to brown. Now add the garlic, ginger and chili peppers. Stir for a few more minutes.
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Stir in the tomatoes, tomato paste and water. Simmer, stirring often, for 10 minutes or until the tomatoes begin to thicken. Add the remaining ground cumin, ground coriander, turmeric, garam masala, cayenne pepper and honey or sugar. Let simmer for another 5 minutes. If the sauce seems too thick, add a little more water; the sauce should be fairly thick and enough to generously cover the vegetables, but not too runny either. Season with salt and pepper.
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To serve, add most of the vegetables to the sauce, stir to coat and transfer to serving plates. Spoon some of the remaining roasted vegetables over the top. Delicious with warm, freshly cooked rice and your favorite Indian flatbreads.
Makes 4 to 6 servings |
Other roasted vegetable creations from Lisa’s Vegetarian Kitchen:
Roasted root vegetables with garlic, mustard and orange
Roasted Pumpkin With Rice And Lime Pickle
Pasta shells with roasted vegetables and black olives
Roasted Eggplant Involtini
At the top of the reading pile: The Artist’s Way by Julia Cameron
Audio guidance: The darkest place due to heat
