Indian Spiced Roasted Vegetables

img_8708This week’s recipe is so very flavorful! Inspired by a favorite Indian dish of mine called Aloo Gobi,  I used the cauliflower, fingerling potatoes and chard from this week’s bag to create Indian Spiced Roasted Vegetables. It is hearty enough to stand alone as a meal, yet can easily be paired with your favorite protein if you desire. If Indian spices aren’t your thing – by all means substitute some of your favorite spices to make it your own.



1 head cauliflower – cored and cut into 2 inch pieces

1 pound fingerling potatoes – cut in half

4 jalapenos – halved and seeded

Generous drizzle olive oil

1 inch piece ginger – peeled and minced

1 teaspoon coriander seed

1 teaspoon curry powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon cumin seeds

1/2 teaspoon red pepper flakes

1 bunch chard – stemmed and thinly sliced (chiffonade)

1 cup golden raisins

Greek yogurt to finish

Flaky salt to taste



Preheat oven to 400 degrees F.

Place cauliflower, potatoes, and jalapenos on a large lined baking tray. Toss vegetables with salt, spices and just enough oil to lightly coat. Spread into a single layer. Roast for about 45 minutes, until vegetables are tender and golden brown in spots. Turn vegetables twice during cooking so that they brown evenly on both sides. Remove from oven. Add golden raisins and chard to the warm veggies and toss gently to combine. Grab a pretty serving dish and plate the roasted veggies. Top with a dollop of Greek yogurt, a generous pinch of salt and ENJOY!




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