Roasted vegetable masala(Read article summary)
Garam masala spices and a creamy coconut milk tomato sauce transform roasted veggies into this tasty one-dish meal.
The Kitchen Paper
Oh hey it's Friday! I’m coming at you with some serious vegetal delights: Think chicken tikka marsala minus the chicken and butter but chock full of roasted vegetables and coconut milk.
Portland, Ore., has sprung into a summery springtime this week – in the 70s, sunny, amazing. It’s made riding my bike so so so much fun again (not that it was ever bad in the rain, but it’s just really fun in the warm sun!). Except when you (true story) get hit by a bus. I suppose I had to have one collision in my lifetime as a Portland cyclist, right? I escaped with only a few scrapes and bruises (and the assurance that it was NOT my fault in the least). MOM: I AM FINE.
Have a wonderful weekend, friends! I’m taking a day to chill out and get more settled in my new place, then (hopefully!) going climbing outside on real rock on Sunday! Yes! And doing 10 bajillion hours of homework. #life
Roasted Veggies with Tikka Masala Sauce
1 large sweet potato
3 tablespoons olive oil, separated
Salt & pepper
4 cups chopped broccoli
1 yellow onion, diced
3 garlic cloves, minced
3 teaspoons garam masala
1 tablespoon fresh grated ginger
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1-1/2 cups tomato sauce (or one 14-ounce can would work)
2 14-ounce cans coconut cream
2 cups cooked quinoa
Cilantro, chopped for garnish
1. Preheat the oven to 400 degrees F.
2. Chop the beets and sweet potatoes into similarly-sized pieces, and combine in a bowl with half of the olive oil, and a generous amount of salt and pepper (at least 1/2 teaspoon of salt, and 1/4 teaspoon of pepper). Stir well, then arrange in one layer on a baking sheet. Bake for 40-50 minutes, or until they're fork-tender.
3. Toss the broccoli with another tablespoon of olive oil, and some salt and pepper. Arrange on a separate baking pan and bake for 30-40 minutes, or until fork-tender (this will depend on the size of your pieces).
4. While the veggies are roasting, make the sauce. In a large, deep skillet (or saucepan), heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 3-4 minutes before adding the garlic, garam masala, ginger, chili powder, cumin, and cayenne.
5. Cook the spices with the onion for two minutes before adding the tomato sauce and coconut cream. Mix to combine, bring to a simmer, and let cook for 20 minutes.
6. When the sauce is done, season with salt and pepper to taste, then blend with an immersion blender until smooth. To serve, layer the quinoa and roasted veggies, and top with the sauce and chopped cilantro.
Related post on The Kitchen Paper: Sweet Potato Cakes with Spicy Coconut Tomato Sauce