When Jeff tried this dish, he said, “Mmm, tastes like candy.” The Vindaloo I used comes from Penzeys, and it is a spice mixture made with coriander, garlic, ginger, cinnamon, mustard, hot peppers, cardamom, turmeric and cloves. Any curry powder roasted with veggies would taste great, but I particularly enjoy the cinnamon in this version. Roasting it brings out its’ sweet rich flavor and it pairs nicely with sweet roasted cauliflower.
When large quantities of root vegetables start rolling around in the bottoms of the CSA boxes, roasting is a great way to quickly work through the veg. The veggies can simply be tossed in a titch of olive oil, spread out over a cookie sheet and baked until they are tender or beginning to brown. In the roasting process, natural sugars begin to caramelize, and for veggies with a low water content, a lovely crunch develops on the outside. You can prepare a mixture of veggies on one sheet as long as you cut the pieces to the same size. I felt comfortable roasting both the potatoes and cauliflower together as the potatoes were babies – already creamy and soft to start, and I wanted to allow the cauliflower to crisp and caramelize.
Fennel is the next veg that will take a ride through the roasting cycle. I’m thinking thin slices of fennel, onion and apple tossed in olive oil, salt and pepper to be served on toast…
- 2 pounds new potatoes, cubed
- 1 head cauliflower, cut into florets
- olive oil
- cumin seeds
- Vindaloo Curry
Directions: Preheat oven to 425 degrees. In a large bowl, drizzle olive oil over the veggies. They should be lightly coated. Then generously sprinkle with salt and freshly ground pepper. Next add cumin seeds and curry to lightly coat.
Spread the veggies out on a baking sheet in a single layer. Roast until browned and crispy – about 35 minutes.