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Curried Roasted Vegetables with Curry Leaf Rice

This doesn't look like much but it was full of flavor and texture. All it needed was a dollop of hot mango relish over the veggies and it was perfect (chutney would work as well.) I imagine it would also taste yummy with a spritz of lemon juice and some chopped fresh herbs to brighten it as well.

I made sure that I used a variety of different vegetables, cut into different shapes so that each bite would taste different. This is, like many of my meals, a "use what you have" dish and requires no grocery shopping -- just a root through the fridge. Saturday night I usually do a clear out before new groceries arrive and this was this week's result - mushrooms, okra, cubanelle pepper, zucchini, eggplant, carrots, red pepper and potato.

I served this with Asian steamed rice to which I added half a small onion, chopped, a handful of curry leaves and some salt before pressing the start button on the rice cooker but, for a more vivid and equally complimentary side dish, you could also serve this with yellow rice.

2 cups assorted chopped vegetables

1 Tbsp olive oil

1 tsp curry powder

Salt to taste

Preheat the oven to 450.

Place the vegetables on a parchment paper lined baking tray. Drizzle with the oil and sprinkle with the curry powder and salt. Toss to combine and spread out into one layer.

Roast in the oven for 30 to 35 minutes, tossing the vegetables at the fifteen minute mark to ensure even roasting. Some will soften, some will get crispy. That is what makes this delicious.

Serve as described above.


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