After making this dish about six times in the last month I can truly say it’s become – yet another! – favourite.
It was inspired by Sarah Cobacho’s plantbased baked curry vegetables with raita sauce but I’ve added and tweaked, changed amounts and called the sauce a more prosaic, but equally scrummy, ‘herby yoghurt’ as raita means something else to me. I’m so happy to have found Sarah’s delicious recipe to play with and reinvent. I hope you enjoy playing as well, and making it your own.
Ingredients
2 very generous servings… or 4 modest ones
The herby yoghurt sauce:
250 g plant-based yoghurt (I used Greek-style Koko or Alpro; thicker, creamier than most other plant-based)
1 heaped tbsp grated ginger
2 cloves garlic
juice of one lemon
1/2 tsp cumin
1/2 tsp garam masala
small bunch coriander, (chopped = about ½ compact cup)
small bunch mint, chopped = c ¼ cup)
chili flakes (optional, for the chili lovers out there. The roasted veg below also have some chili)
sea salt to taste
The veg and protein:
350g small or new potatoes with skins, halved
½ small butternut squash, peeled, cubed
½ cauliflower, cut into florets
½ broccoli, ditto florets
1 red onion, cut into 1/8
150g cherry tomatoes
250g cooked chickpeas (I used left-over cooked lentils one time instead; also worked although I added them later, with the kale, so they kept soft)
big handful of shredded kale
40 g roasted slivered almonds, to decorate the finished bowls
The oil mix to slather
½ cup olive oil
1 tsp garam masala
dash, or more, of chili powder or flakes
2 tsp curry powder
juice of one lemon
Method:
Use three bowls – 2 small, one large – for your vegetables. The two small ones are for the potatoes and kale resp. and the large will hold the rest of the vegetables and cooked chickpeas.
Mix all the oil ingredients together and massage into your respective veg bowls.
Preheat your fan oven to 180 C.
Blend the sauce ingredients at least 1/2 hour before needed so the yoghurt sauce isn’t too ‘sloppy’. Ideally make the sauce ahead of time, the day before, and refrigerate.
As always, taste test to see if you want to add more of any sauce ingredient you especially love.
Place the halved and oiled potatoes on the oven tray and roast for 15 minutes. Flip over and add the rest of the vegetables and chickpeas (not the kale), and roast for another 20 minutes, adding the oiled kale for the last 10 minutes. Test with a fork to make sure it’s the texture you like, and be mindful nothing roasts ‘dry’ or burns.
To serve: spoon the green yoghurt sauce into the base of the bowls, then top with roasted vegetables and chickpeas. Scatter the roasted almonds on top, delicious!
