Curry Baked Veggies with Raita Sauce

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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME35

TOTAL TIME50

Servings 2

Course Dinner

Cuisine Indian-Inspired

Keyword almonds, cauliflower, chickpeas, curry veggies, Easy Dinner, garam masala, High Protein, potatoes, raita sauce, roasted vegetables

Ingredients

Raita Sauce

1.25 cup dairy-free yogurt I used soy
1 clove garlic
1 tbsp fresh ginger
¼ cup cilantro fresh
¼ cup fresh mint fresh
1 tbsp lemon juice fresh
½ tsp garam masala
sea salt flakes pinch

Baked Veggies

14 oz potatoes cut into small wedges
1 tbsp olive oil divided
2 tsp curry powder divided
1 tbsp lemon juice fresh
sea salt flakes to taste
½ cauliflower chopped into florets
1 cup chickpeas cooked
1 red onion chopped into eighths
3.5 oz cherry tomatoes
1 ½ tsp garam masala
¼ tsp chili powder
2 tbsp 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!

Video

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.

Nutritional Information - Per Serving