Sunday, December 14, 2008

"indian" roasted vegetables

Remember my roasted vegetables obsession? Today I made it ethnic. I've been craving Indian food lately, and on my new budget, eating out has been cut way down.

I chopped up a large eggplant, a head of cauliflower, and a red onion, and tossed that with a can of drained chickpeas, a couple of smashed garlic cloves, some olive oil, S&P, and about 3T of some Indian spices. (I was lazy and used a spice mix from Naturally India, which is a mix of coriander, chili, ginger, cumin, garlic, cumin, garlic, fenugreek, turmeric, cayenne, and bay- but you could certainly use the blend of your choice. I like Alton Brown's, which you can find here.)

Roast the veggies at 450 for about 20 minutes, then kick the heat to 500 for another 10 minutes. Toss with a large spoon about every 10 min. In the meantime, prepare some basmati rice. Once it's done, stir in a tsp of turmeric, a tsp of saffron, and a pat of butter (you certainly substitute olive oil to make the rice vegan).

Serve vegetables over rice, and garnish with mint and parsley. Top it off with a nice big dollop of plain yogurt mixed with chopped fresh mint.

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