Indian Easy

Roasted Root Vegetable Madras

Name: Roasted Root Vegetable Madras
Prep time: PT25MINUTES
Cook time: PT40MINUTES
Total time: PT1HOUR
Yield: 4 as a main course
Cuisine: Indian
Ingredients: 2.25 pounds baby carrots, parsnips, turnips, and potatoes; 2 tablespoons canola oil; 1 teaspoon ground cumin; 1 pinch salt and ground black pepper; 2 tablespoons canola oil; 10 items fresh curry leaves; 1 item large red onion (finely chopped); 4 cloves garlic (crushed); 1.5 inches ginger (peeled and grated); 2 items Indian green chiles (finely sliced); 14 ounces plum tomatoes (one can); 0.5 tablespoons tomato paste; 1 teaspoon ground cumin; 1 teaspoon garam masala; 0.33 teaspoon ground turmeric; 1 teaspoon honey

Caramelized Roots in Rich Tomato Sauce

VegetarianGluten-FreeDairy-Free

— (0 ratings)

⏱️ 1 hour 25 minutes prep · 40 minutes cook

🍽️ 4 as a main course Makes

290 Calories

5g Protein

42g Carbs

12g Fat

Ingredients

Makes (as a main course)

Why This Recipe Works

This dish celebrates the natural sweetness of caramelized roots bathed in a rich, spicy Madras sauce. Using baby vegetables makes for a stunning presentation, though larger roots work just as well when cut down.

Instructions

Preheat your oven to 350°F. Toss the root vegetables with oil, cumin, salt, and pepper in a baking pan and roast for 30 to 40 minutes until they are caramelized and soft.

While the vegetables roast, heat oil in a pan and sizzle the curry leaves for a minute until they pop.

Sauté the red onion for 10 minutes until golden, then stir in the garlic, ginger, and chiles for 4 minutes until fully cooked through.

Add the tomatoes, breaking them up with a spoon, along with the tomato paste and three-quarters of a can of water. Simmer for 15 minutes until the sauce is rich and reduced.

Stir in the remaining cumin, garam masala, turmeric, honey, and salt. Fold most of the roasted vegetables into the sauce, reserving a few to place on top for a beautiful finish.

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Storage: Refrigerate for up to 3 days.