Cumin Roasted Veggies with Yogurt Curry Sauce

I saw pretty heads of green cauliflowers at the market and all of the sudden had cravings for roasted vegetables. Roasted vegetables are not only healthy, but perfect for cold wintry days. Veggies coated with nutty, herby, savory cumin seeds topped with creamy yogurt sauce is simply delicious!

Tableware & Kitchenware

The dinner plate I’m using for this dish is a piece from the Blue Room Collection called “Rural Scenes” from Spode. I have a number of Blue Room Collection dinnerplates, some of them I featured on my other post. I think beautiful blue and white piece like this from Spode really makes colorful vegetables stand out.

I have a love for kitchenware as well and this was a perfect opportunity to use my vintage Le Creuset cast iron oval baker. I especially love this particular piece because I don’t think Le Creuset makes oval bakers with these handles anymore. If you’re on a hunt for vintage kitchenware, sites like Etsy is always a good place to search for hard to find pieces.

Veggies for Roasting

During winter, I like to use hearty root vegetables like onions, carrots and cruciferous veggies like cauliflowers. There are lot of options when it comes to roasted vegetables so consider variety of vegetables for roasting:

• Root Vegetables: Potatoes, Beets, Parsnips, Onions
• Cruciferous: Cauliflower, Broccoli, Turnips
• Squash: Kabocha, Butternut, Acorn Squash, Sugar Pumpkin

Prepping & Roasting

Plain roasted vegetables are so boring! I need lots of flavor with my food and great way to have flavorful vegetable dish is to coat veggies with seasoning before you pop them into an oven. For this dish, you only need olive oil, lemon juice and cumin seeds to season your vegetables. It’s quick, super easy and I think spices like cumin is a must have when pairing your veggies with sauce containing curry.

When your veggies are ready to go, spread them in an oven proof baker or on baking sheet with parchment paper. Hearty veggies for this recipe takes about 40-45 minutes to roast in a 400 degree oven.

Yogurt Curry Sauce

Cumin coated vegetables are savory and flavorful already, but when you add sauce made with Greek yogurt and curry powder, they become incredible! Curry goes great with anything in my opinion, and this spicy, tangy sauce enhances the roasted, charred, sweetness of veggies.

Enjoy as a Side or Main Dish

Vegetable dish like this is a great side dish for meat, chicken or seafood, but it also works great as a main dish. For a side, try carbs like brown rice, couscous, orzo or if you’d prefer gluten free option, try quinoa. Other good gluten free option is buckwheat groats which is what I had with my roasted veggies.

If you never tried buckwheat groats, it’s worth a try. It’s high in fiber, vitamins, minerals and doesn’t have any strong, taste or smell to it. Organic buckwheat groats are available from companies like Bob’s Red Mill and Anthony’s Goods and you can easily find them on amazon.

Print Recipe

Cumin Roasted Veggies with Yogurt Curry Sauce

Prep Time20 minutes mins

Cook Time45 minutes mins

Ingredients

Roasted Vegetables

• 1 head cauliflower washed and cut in florets
• 2 medium carrots peeled, cut in 2 inch pieces crosswise and cut pieces in half lengthwise
• 1 large red onion cut into large dice
• juice of one lemon
• 1½ tbsp cumin seeds
• ¼ cup olive oil
• salt to taste

Curry Yogurt Sauce

• 1 cup greek yogurt, 2% fat
• 1 tbsp curry powder
• 2 tbsp apple cider vinegar
• 1 tsp honey
• salt to taste
• ground paprika (optional)

Garnish

• 1-2 springs of fresh mint, chopped (optional)

Instructions

Roasted Veggies

• Turn on oven to 400°. In a small bowl, whisk together, olive oil, lemon juice and cumin seeds. Place vegetables in a medium bowl, add cumin mixture and toss vegetables until vegetables are well coated.
• Spread vegetables in an oven proof baker or on a baking sheet with parchment paper, add salt and bake for 40-45 minutes. Toss vegetables occasionally.
• In the meantime, in a small bowl add greek yogurt, apple cider vinegar, curry powder, honey, salt and whisk well. Add ground paprika and mint leaves as garnish and set it aside.
• When vegetables are done roasting, transfer them to a serving platter or to individual plates. Add mint leaves as garnish and serve with yogurt curry sauce.