To celebrate the launch of my first cookbook The Ultimate Plant-Based Cookbook, I’m so excited to share a little sneak peek into the book with you with this Curry Baked Veggies & Raita Sauce recipe!
With minimal dishes to clean and a hands-off cooking approach, this meal is a fun twist on a curry and is perfect for busy evenings. The perfectly roasted vegetables in fragrant spices are combined with a refreshing raita sauce and crunchy almonds. It’s packed with antioxidant-rich spices and herbs, and with 27 g of protein and 19 g of fiber, this dish is as nourishing as it is delicious.
Why I Love This Recipe
- Delicious: This twist on the classic curry combines some of my favorite perfectly roasted vegetables, fragrant curry flavors, and a vibrant sauce to dip them in. You’re going to love this one!
- Protein-Rich: This recipe contains 27 g of protein per serving, making it a fantastic option for increasing plant-based protein.
- High-Fiber: Each serving has 19 g of fiber, promoting good digestion and overall gut health.
- Easy: This recipe is ideal for busy weeknights when you want something nourishing but would rather not spend the evening by the stove! The oven does most of the work for us, and this recipe results in minimal clean-up.
Ingredient Notes
- Chickpeas: A good source of protein and fiber, chickpeas add a hearty texture to the dish. Add more to boost the protein intake of the dish.
- Potatoes: These provide a satisfying, fiber-packed base for the dish. Sweet potatoes are also delicious in this.
- Cauliflower: I think cauliflower really shines when it’s roasted, and in this recipe, it absorbs the curry spices beautifully. Another vegetable from the very nourishing cruciferous family, broccoli, could make a suitable substitution.
- Almonds: The slivered almonds provide a delightful crunch and add healthy fats. Swap them with pumpkin seeds for a nut-free option.
- Raita Sauce: Fresh herbs are essential for this one. I used soy yogurt, but any neutral-tasting yogurt will work.
How to make this recipe (summary)
Start by preparing the raita sauce. Mix 1/3 cup of the soy yogurt with garlic, ginger, cilantro, mint, lemon juice, garam masala, and salt. Stir in the remaining yogurt and let it rest in the fridge for 20 minutes.
Preheat your oven to 400°F (200°C). Toss the potatoes with olive oil, curry powder, lemon juice, and salt. Arrange them on a baking sheet and bake for 15 minutes.
Add cauliflower, chickpeas, red onion, and tomatoes to the baking sheet with the remaining oil, curry powder, garam masala, chili powder, and salt. Continue baking for another 20 minutes.
Toast the slivered almonds in a small oven-safe dish for 5 minutes until golden.
Serve by layering the raita sauce on a plate, followed by the roasted veggies and almonds. Garnish with fresh cilantro or mint leaves.
View recipe card below for detailed instructions.
Variations and Tips
- Chickpeas: Add an extra cup of chickpeas to up the protein amount. If you like your chickpeas extra crunchy, bake them on a separate baking tray, on the lower rack of the oven.
- Raita Sauce: Make sure to use fresh herbs for this one, although the combination of cilantro and mint offers the best flavor; in a pinch, use mint only. I recommend only blending 1/3 of the yogurt with the rest of the aromatics, as blending the whole yogurt would result in a more liquidy sauce. If you do not have a mini blender and need to add more yogurt to get your blades going, I recommend prepping the sauce a day before to give it a chance to firm up in the fridge.
- Soy-Free: Use coconut yogurt for the raita sauce instead of soy yogurt to make it soy-free.
- Wrap it up: this recipe is incredible as is, but would also make a delicious wrap filling! It pairs beautifully with our 2-Ingredients Quinoa Red Lentil Wraps.
- Quick Pickled Onions: Add a zingy contrast to the roasted veggies, swapping the roasted red onions for our Easy Pickled Red Onions.
- If you like this recipe, you’ll also love our High-Protein Tandoori Cauliflower Bowl, our Sweet and Spicy Roasted Veggies on a White Bean Spread, or our High-Protein Beetroot Medi Bowl.
- This recipe is part of my debut cookbook: The Ultimate Plant-Based Cookbook
Why You’ll Love This Recipe TLDR
- High-Protein
- Fiber-packed
- Quick and easy
- Flavorful
- Simple to make
Curry Baked Veggies with Raita Sauce
Ingredients
Raita Sauce
- 1.25 cup (280 g) dairy-free yogurt - I used soy
- 1 clove garlic
- 1 tbsp (6 g) fresh ginger
- ¼ cup (4 g) cilantro - fresh
- ¼ cup (10 g) fresh mint - fresh
- 1 tbsp (15 ml) lemon juice - fresh
- ½ tsp (1.25 g) garam masala
- sea salt flakes - pinch
Baked Veggies
- 14 oz (400 g) potatoes - cut into small wedges
- 1 tbsp (15 ml) olive oil - divided
- 2 tsp (4 g) curry powder - divided
- 1 tbsp (15 ml) lemon juice - fresh
- sea salt flakes - to taste
- ½ cauliflower - chopped into florets
- 1 cup (165 g) cooked chickpeas - cooked
- 1 red onion - chopped into eighths
- 3.5 oz (100 g) cherry tomatoes
- 1 ½ tsp (3 g) garam masala
- ¼ tsp (0.5 g) chili powder
- 2 tbsp (15 g) slivered almonds - see notes for nut-free option
Instructions
- Prepare the raita sauce: In a blender, combine 1⁄3 cup (80 g) of the soy yogurt with the garlic, ginger, cilantro, mint, lemon juice, gram masala, and a pinch of salt. Blend until smooth, then transfer to a medium-sized bowl, add the remaining yogurt, mix to combine and let rest in the fridge for at least 20 minutes to firm up.
- Prepare the baked veggies: Preheat the oven to 400°F (200°C) fan forced. In a medium-sized bowl, combine the potatoes with 1 teaspoon of the olive oil, 1 teaspoon of the curry powder, 1 tbsp of lemon juice and a pinch of salt. Arrange in a single layer on a baking sheet and bake for 15 minutes.
- In the same bowl, combine the cauliflower, chickpeas, onion, and tomatoes with the 2 remaining teaspoons (10 ml) of oil, the remaining teaspoon of curry powder, the garam masala, chili powder and a pinch of salt. Add to the potatoes and bake for an additional 20 minutes, until golden.
- Place the almonds in a small oven-safe dish and bake for 5 minutes.
- To serve, layer the raita sauce with the baked vegetables and top with the almonds. Adjust salt to taste, and enjoy!
Notes
Video
Per Serving/Portion
FAQ
Yes, the recipe is naturally gluten-free.
You can use coconut yogurt or any other plant-based yogurt. This will however reduce the protein content.
Store in an airtight container in the fridge for up to 3 days. The raita sauce should be stored separately.
Absolutely! This recipe is very versatile, broccoli, sweet potatoes or carrots would all be delicious here.
This recipe can easily be made nut-free by swapping the almonds for pumpkin seeds.
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I’ve been looking at your recipes for a while now and decided to make this one. It is incredibly delicious! And so easy to make. I had to control myself so as to not lick the raita sauce off the bottom of the bowl. I will definitely be making other recipes of yours.
Haha I love that! I always struggle to not snack on the sauce too 😂 I’m so happy you loved it, and can’t wait to hear what you try next x
WOW! The veggies are so luscious and aromatic, and that sauce! Once again, you have such a lovely, BIG, BURSTING combination of flavors. I definitely agree with fresh squeezed lemon juice, as you listed, because the sauce POPS with flavor. This is definitely a keeper!
I’m so glad you also liked this one, Kathleen! I love following you in your journey of trying the recipes, and really appreciate your reviews 😍 Have a wonderful day x
Nise recipe will definitely try
Thank you! Hope you love it 🥰