Roasted Curried Vegetables

This recipe combines the flavor of a curry with the simplicity of a roasted dinner. The result is delicious, but the clean-up is minimal! It also reheats well, so make the full recipe and enjoy having the leftovers . Here are the ingredients you will need for the seasoning:

The spices here are not completely authentic to Indian cuisine, but the combination of curry powder, garam masala, and Magickal Seasoning Blend is really good!

You need a kitchen scale for this recipe if you want to customize it. (You will be ok without a scale if you follow my recipe below.) There are six pounds of vegetables in the roasting pan. I used two pounds of potatoes and one pound each of onion, carrot, cauliflower and eggplant. You can use your own combination of vegetables as long as the total weight in the pan equals six pounds. For this calculation, I count a drained can of chickpeas as a half a pound.

Use your favorite vegetables, or go with whatever vegetables you have that need to be used. Sweet potatoes are very nice, and so are most other root vegetables. The only restriction is to not use more than two pounds of potatoes, or there won’t be enough oil.

The other thing to consider is cooking time. Potatoes take much longer to cook than spinach, for example, so you need to account for that. If you use green beans, wait to add them until you stir the vegetables part way through the cooking time. If you add fresh tomatoes, any kind of spinach, or canned chickpeas (drained), wait to add them until right before you put the pan under the broiler.

Spray your roasting pan liberally with non-stick spray, then cut up your vegetables and add them to the pan as shown above. Whisk or stir your spices together:

I only use three TBS of oil for the six pounds of vegetables, but four TBS does work a little better. I try to use the least amount of oil possible, without sacrificing quality, and three TBS still gives good results. Add the mixed spices to the oil, and whisk to combine:

It should look like this:

Pour the mixture over the vegetables. I use a bit of onion to scrape out all of the mixture:

Next, use your hands to mix until all the vegetables are evenly coated:

Roast at 400 degrees Fahrenheit for 25 minutes, then stir the vegetables. This is also when you would add green beans if you are using them. Roast for another 20 minutes, stir again, and check for doneness. The vegetables will probably not be browned enough yet, and that is ok. You just want them to be nearly done, but not quite perfectly tender. If the vegetables are still at all crunchy, roast them for another 10 to 15 minutes. Here is what mine looked like after 50 minutes total roasting time:

They are nearly done in tenderness, but not brown enough. About 10 minutes under the broiler will fix that:

Now they are ready to eat:

I like to sprinkle some chopped cilantro on top, and serve the curried vegetables with rice or naan and a cold glass of mango lassi! I forgot to add them for the photo, but a handful of raisins on top of the vegetables is also really nice!

Look at that gorgeous color! Enjoy!



Roasted Curried Vegetables

Golden roasted vegetables seasoned with Indian spices.

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 290 kcal
Author Deborah Mesdag


  • 2 lbs (about 6 medium) Potatoes
  • 1 lb (about 1 medium) Cauliflower
  • 1 lb (about 1 medium) Eggplant
  • 1 lb (about 4 medium) Peeled Carrots
  • 1 lb (about 3 medium) Peeled Onions
  • 42 g (3 TBS) Oil
  • 36 g (3 TBS) Magickal Seasoning Blend
  • 6.6 g (2 3/4 tsp) Curry Powder (I use Tone's)
  • 5.5 g (2 5/8 tsp) Garam Masala (I use homemade)


  1. Preheat your oven to 400 degrees Fahrenheit. Spray a roasting pan liberally with non-stick spray and set it aside.

  2. Cut the onions into 3/4" slices and the carrots into 2" x 1/2" sticks. Add them to the prepared roasting pan.

  3. Break the head of cauliflower into 1 1/2" florets and add them to the pan.

  4. Cut the eggplant into 1 1/2" pieces and add them to the pan.

  5. Cut the potatoes into 1" pieces and add them to the pan as well.

  6. Whisk the dry spices together, then add the mixture to the oil and whisk well to combine.

  7. Pour the seasoned oil over the vegetables, then mix well with your hands until all the vegetables are evenly coated.

  8. Roast the vegetables in the oven for 25 minutes, then stir them and roast for another 20 minutes. Poke a few pieces of potato with a fork to see if they are done enough. They should be nearly, but not quite tender. If they are not done enough, roast them for another 5 to 15 minutes before proceeding.

  9. Broil the nearly done vegetables until they are a deep golden color. Serve with rice or naan and garnish with chopped cilantro and some raisins.

  10. See the blog post for instructions on when to add various vegetables if you are customizing the recipe.

  11. To reheat, broil until hot. You can microwave the vegetables, but they won't be as good.

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