Indian Spiced Roast Veggies

Tender Roasted Veggies Spiced with Cumin, Ginger and Lime

These veggies are warming and zesty; perfect for week day dinner side or pot luck dish. This recipe is inspired by Priya Krishna's Aloo Gobi Recipe from the Bon Appetit Test Kitchen. The recipe is coincidently vegan and super easy to make.

Link to Priya Krishna's Aloo Gobi Recipe:

https://www.bonappetit.com/recipe/roasted-aloo-gobi-potatoes-and-cauliflower

Ingredients

2 medium russet potatoes cut into match sticks (roughy same size as the broccoli)

1 head of broccoli, cut into small florets

4 Tbsp coconut oil

1 tsp. cumin seeds

½ tsp. ground turmeric

1 inch ginger, skinned and minced

1 small onion, small chopped

Salt to taste

Juice from 1 lime

½ cup cilantro, rough chopped

Procedures

Preheat your oven to 400 F.

In a large mixing bowl toss the broccoli, potatoes, 2 Tbsp of olive oil, and a large pinch of salt together. When evenly coated with the oil and salt, dump veggies out onto a line baking sheet and spread out evenly.

Place into the oven and bake for 30 minutes flipping half way through. While the veggies are roasting, start cooking the onion and spices. Add the remaining 2 of olive oil to a large pan and bring to medium heat. Add the cumin seed and cook for about 1 minute or until the seeds are toasted. Next add in the turmeric and cook for about 30 seconds or until fragrant. Add the chopped onion and cook for about a minute before adding the ginger and a pinch of salt. Continue to cook until the onions are translucent.

At this point the roasted should be finished roasting. Remove them from the oven and transfer the veggies into the pan with cumin, turmeric, and onion. Mix and continue to cook for another 5 minutes before turning off the heat. Add the cilantro and lime juice and mix well until the veggies are evenly spiced. Dump out the veggies onto a serving dish and serve warm.

This veggie side pairs perfectly with any Indian curry or stew. A perfect way to incorporate more veggies in to your diet.