Roasted Root Vegetables in a Madras Sauce

A well-balanced diet of legumes, grains, and a variety of vegetables is your best defense in maintaining optimal health and to treat a variety of conditions. Too often doctors are quick to prescribe pharmaceuticals which often only serve to mask conditions rather than treat the underlying causes of poor health, not to mention the side effects which can lead to more problems.

Accordingly, I take special care to incorporate a variety of vegetables into my diet, and this mixed vegetable dish focuses on the goodness of roasted root vegetables, dressed in a savory spiced tomato sauce. Indian-inspired and easy to prepare, serve this as a vegetable side with your favorite Indian mains for a wholesome and satisfying meal.

Roasted Root Vegetables in a Madras Sauce

Recipe by Lisa Turner Cuisine: Indian Published on February 6, 2024 A medley of roasted root vegetables served in a simple savory Indian-spiced tomato sauce Preparation: 20 minutes Cooking time: 40 minutes Print this recipe Ingredients: 2 1/2 lbs (1150 g) mixed root vegetables (carrots, parsnips, turnips, potatoes), peeled and cut into thin strips or wedges 2 tablespoons olive oil + more for drizzling 2 teaspoons ground cumin, divided sea salt and fresh cracked black pepper to taste handful of dried curry leaves 1 medium red onion, diced 2 large cloves garlic, crushed or minced 1-inch fresh ginger, grated or minced 2 fresh green or red chilies, seeded and minced 4 plum tomatoes, diced 1 tablespoon tomato paste 3/4 cup water, or more as needed 1 teaspoon ground coriander 3/4 teaspoon ground turmeric 1 teaspoon garam masala 1/4 teaspoon ground cayenne 1 teaspoon honey or coconut sugar Instructions: Preheat an oven to 375°F. Place the vegetables in a 13 × 9 inch glass baking dish. Drizzle with olive oil and scatter 1 teaspoon of ground cumin and salt and pepper over top. Mix well to coat and evenly spread out the vegetables. Bake in the preheated oven for 40 minutes, turning part way through the baking time, until the vegetables are tender and browned. While the vegetables are baking, heat the olive oil in a large saucepan over medium heat. When hot, add the curry leaves, stir, and then add the onion. Sauté for 10 minutes, until the onion has softened and begins to brown. Now add the garlic, ginger, and chilies. Stir for another few minutes. Stir in the tomatoes, tomato paste, and water. Simmer, stirring often, for 10 minutes or until the tomatoes begin to thicken. Add the remaining ground cumin, ground coriander, turmeric, garam masala, cayenne, and honey or sugar. Simmer for another 5 minutes or so. If the sauce seems too thick, add a bit more water — the sauce should be fairly thick, and should be enough to generously coat the vegetables, but not also not too runny. Season with salt and pepper. To serve, transfer most of the vegetables to the sauce, stir to coat and transfer to serving plates. Scoop a few of the remaining roasted vegetables over top. Goes well with hot fresh cooked rice and your favorite Indian flatbreads. Makes 4 to 6 servings

Other roasted vegetable creations from Lisa's Vegetarian Kitchen:
Roasted Root Vegetables with Garlic, Mustard and Orange
Roasted Squash with Rice and Lime Pickle
Pasta Shells with Roasted Vegetables and Black Olives
Roasted Eggplant Involtini

On the top of the reading stack: The Artist's Way by Julia Cameron

Audio Accompaniment: The Darkest Place by Warmth