Vadouvan Roasted Vegetable Medley
Vadouvan is a spice blend that is a French derivative of Indian curry which is thought to have originated around the French settlement of Puducherry in Southern India. Vadouvan spice blends contain pounded onion, garlic, cumin seeds, mustard seeds and fenugreek with added aromatics such as shallots. Vadouvan is typically described as a milder and sweeter version of Indian curry powder with some smoky hints. Vadouvan provides a rather impressive amount of vitamins, minerals and fiber for such a small serving size. Try it in soups or on nuts and vegetables!
Serves: 2 - 3 as a main dish, 4 - 6 as a side dish
- 1/2 cup (125ml) olive oil
- 2 1/2 tablespoon Vadouvan Spice
- 4 small carrots, peeled, halved lengthways
- 4 small parsnips halved lengthways
- 3 washed sweet potatoes, quartered
- 1 head cauliflower, broken into small florets
- 1/2 cup cilantro, chopped
- Preheat oven to 450F.
- In a large bowl, toss carrots, parsnips, cauliflower and sweet potatoes with vadouvan spice. Next, add olive oil and continue to toss. Season with salt and pepper.
- Add vegetable mixture to baking tray and roast, stirring occasionally, for about 40 mins, or until vegetables are tender and deeply browned all over.
- Arrange the vegetables on a platter and garnish with cilantro.
*For additional flavor, combine 1/3 cup plain yogurt, 1 teaspoon vadouvan mix and 2 teaspoons lemon juice. Mix together and spoon over the roasted vegetables.