Curry Baked Veggies with Raita Sauce

5 from 4 votes

By: Sarah C, October 12, 2024 / Updated: November 26, 2024

A serving of curry baked veggies with raita sauce, topped with mint and slivered almonds.

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.

A serving of curry baked veggies with raita sauce, topped with mint and slivered almonds.

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.
Soy yogurt on a white surface with other ingredients for curry baked veggies recipe.

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.

Raita sauce in a white bowl on a white surface, ready to serve with roasted vegetables.
  • 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.

Chickpeas, cauliflower, potatoes, red onion, and spices arranged on a baking sheet ready to roast.
Roasted cauliflower, potatoes, chickpeas, and red onion on a baking tray fresh from the oven.
  • 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.

Sarah Cobacho holding a fork and about to enjoy a bowl of curry baked veggies with raita sauce.

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 Mediterranean Potato Tzatziki 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
Close-up of roasted chickpeas, cauliflower, and red onion served with raita sauce.
A serving of curry baked veggies with raita sauce, topped with mint and slivered almonds.

Curry Baked Veggies with Raita Sauce

5 from 4 votes
This twist on the classic curry combines roasted vegetables with crunchy almonds and a refreshing raita sauce. Perfect for busy evenings, it’s a nutritious meal packed with protein and fiber.
Sarah Cobacho (plantbaes.com)
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes

Video

Servings 2

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) mint - fresh
  • 1 tbsp (15 ml) lemon juice - fresh
  • ½ tsp (1.25 g) garam masala
  • salt - 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
  • salt - to taste
  • ½ cauliflower - chopped into florets
  • 1 cup (165 g) 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

Raita Sauce: 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.
Nut-Free Option: Swap the almonds for pumpkin seeds.
The nutritional information has been calculated using soy yogurt.

Per Serving

Calories 595kcalCarbohydrates 83gProtein 27gFat 20gSodium 388mgFiber 19gVitamin A 466IUVitamin C 120mgCalcium 338mgIron 7mg

FAQ

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free.

What can I substitute for soy yogurt?

You can use coconut yogurt or any other plant-based yogurt. This will however reduce the protein content.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. The raita sauce should be stored separately.

Can I use different vegetables?

Absolutely! This recipe is very versatile, broccoli, sweet potatoes or carrots would all be delicious here.

Is this recipe nut-free?

This recipe can easily be made nut-free by swapping the almonds for pumpkin seeds.

9 Comments

  1. Really good! Made some substitutions because I’m not vegan and also just used what I had on hand so I just used half yogurt half cottage cheese blended instead of plant based yogurt, I also didn’t have garam masala so I used green curry paste instead and it was absolutely delicious! Love the contrast in texture and the spicy veggies with creamy tangy sauce.5 stars

    1. Hey Rylee, thanks for sharing your tips, I’m so happy you liked it 💚

  2. I tried this for the first time skeptical, how it would turn out. It was super yummy and I had it made it again the next day for dinner.

    Will try more of your recipies.5 stars

  3. Is there a way to replace the cilantro? Unfortunately, I don’t like it. 😅

    1. Hey Jessica, you could add a bit more mint, it will be just as delicious! Let me know how you go 💚

  4. You’re going to love this Curry Baked Veggies and Raita Sauce recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!5 stars

5 from 4 votes

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