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Curry Roasted Vegetables + Tahini Drizzle

TheSpiceOdysseyComment
Curry Roasted Vegetables + Tahini Drizzle
 

It’s that time of the year again — back to school! It can get pretty frustrating trying to come up with creative, healthy, and delicious ideas for lunch and snacks for your child. These curry roasted cauliflower and potatoes with a tahini drizzle is a simple but delicious recipe that you can keep in rotation for weeknight dinner. And they are even better as a leftover next day for work lunch and in your kiddos bento box. The spice is subtle and full of flavors and then it’s paired with a sweet and savory tahini sauce which is so yummy!

Video Tutorial

Recipe — Curry Roasted Vegetables

with Tahini Drizzle

Serving Size: 4

I have made this recipe many times with numerous variations. This is by far my favorite version and if you have all the ingredients in your pantry it comes together real quick. Speaking of ingredients, keep scrolling all the way to the end to read about substitutions.

Roasted Veggies

  • Cauliflower - 2 cups (that’s about 1 small cauliflower)

  • Baby Gold Potaotes - 2 cups

  • Olive Oil - 2 tbsp

  • Curry Powder - 1 tbsp

  • Aleppo Pepper - 1 tsp

  • Salt (to taste)

  1. Trim and break down 1 small head of cauliflower into bite size florets. Bring a large pot of salted water to boil and cook the cauliflower for 2-3 minutes. Prepare a bowl with ice cold water. Drain the cauliflower and immediately transfer into the ice water bath to stop the cooking. Spread cauliflower on a towel lined tray to dry.

    • This step is called blanching. It’s not a must and you may skip it if you don’t have time. I personally like to blanch brassicas like cauliflower and broccoli before roasting, it gets rid off any bitter odors, plumps the florets, shortens the roasting time by precooking the vegetables, and allows for good browning without burning.

  2. Cut the baby potatoes in half. I don’t recommend peeling the potatoes, if there are eyes or sprouts, only peel that area off. Bring a large pot of water to boil over high heat. Add salt, baking soda, and potatoes. Once the potatoes start to vigorously boil, reduce the heat to a simmer and cook for another 10 minutes, until the potatoes are parboiled. Drain carefully and let them rest in the warm pot for a minute, to allow excess moisture to evaporate.

    • Parboiling the potatoes is also another optional step. But if you like your roasted potatoes to be extra crispy, this is the way to do it. You can read more about it on my Crispy Roasted Potatoes post, which is a must side dish anytime I make Sunday Roast and during Thanksgiving every year.

  3. Preheat the oven to 450° F.

  4. In a large bowl, toss the cauliflower florets and potatoes with olive oil. Add the curry powder, aleppo pepper and salt, then toss again until evenly coated.

  5. Spread out the vegetables evenly on a large parchment-lined baking sheet and roast for 20-25 minutes. Toss the cauliflower and potatoes and rotate the baking sheet halfway through the roasting time. Once it’s done, if the top is not charred to your liking, you may broil it for another 2-3 minutes.

Tahini Drizzle

  • Tahini - 1/4 cup

  • Lemon Juice - 1/2 a lemon

  • Hot Honey - 1 tbsp

  • Garlic Cloves - 1 clove, minced

  • Salt and Pepper (to taste)

  1. In a small mixing bowl, stir together tahini, lemon juice, hot honey, minced garlic cloves, salt and pepper. If it feels too thick, you can add a little bit of water to loosen the sauce.

    • If you don’t have hot honey, you can substitute for regular honey plus some red pepper flakes or aleppo pepper. You may also grind the red pepper flakes so it’s not too coarse in the sauce.

Bringing it Together

  • Roasted Vegetables

  • Peas - 1/2 cup (steamed or boiled)

  • Cilantro or Parsley - 2 tbsp, chopped

  • Tahini Drizzle

  • Aleppo Pepper (extra for dusting)

I like to add lots greens and fresh herbs when serving the roasted vegetables. Steamed or boiled peas pair really well with the flavors of curry powder and garam masala, so it’s always a must for me. As for fresh herbs, I have made several variations of this recipe and cilantro is usually my go-to. I think it’s the South Asian in me that loves the pairing of masala with cilantro #IYKYK. But some fresh chopped parsley or arugula work as great substitutes as well.

  1. Place the roasted cauliflower and potatoes in a serving platter.

  2. Add the peas and combine it with the roasted vegetables.

  3. Add the chopped cilantro leaves.

  4. Drizzle half the tahini sauce and reserve the remainder for dipping or for anyone who likes their roasted vegetables extra saucy. Trust me, the sauce is so good, it will go by really quick. I eat it by the spoonful when I am making this dish.

  5. Garnish it with an extra dusting of aleppo pepper of freshly cracked black pepper.

  6. You can eat this alone as a snack on it’s own. For a full meal, I like to pair it with some tandoori chicken, pita bread and a quick cucumber-tomato slaw.

Ingredient Substitution

  • Curry Powder - substitute with equal parts turmeric, cumin, coriander and red chili powder.

  • Aleppo Pepper - substitute with coarse red chili powder, red pepper flakes or gochugaru

  • Hot Honey - substitute with honey and red pepper flakes/aleppo pepper/gochugaru.

 

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