Roasted Indian-Spiced Vegetables with Chickpeas and Raisins

This is a delicious recipe!! A great dish to try if you aren’t familiar with Indian cuisine. I served it with couscous and it was a big hit with my family.


  • 28 ounces baby red potatoes, quartered
  • 1/2 cup vegetable oil, divided
  • 2 teaspoons coarse salt, divided
  • 5 grinds black pepper
  • 1 pound carrots, peeled and cut into 2- x 1/2-inch matchsticks
  • 1 small head cauliflower, cut into 1-inch florets
  • 1/2 of a large onion, cut into 1/2-inch wide slices
  • 1/2 cup raisins or currants
  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup finely chopped fresh flat-leaf parsley or cilantro leaves
  • 1 tablespoon fresh-squeezed, strained lemon juice
  • 1 teaspoon of tumeric
  • 1 teaspoon garam masala
  • About 2 cups plain  yogurt, for serving (optional)


1. Place two oven racks in the top two-thirds of the oven. Place a rimmed baking sheet on the top rack and heat the oven to 400°F. Once the oven is hot, carefully remove the hot pan. Using tongs, toss the potatoes well with half of the oil, 1/2 teaspoon salt, and all of the pepper. Roast until the potatoes are tender and golden brown and crispy in many parts, about 35 to 40 minutes, tossing halfway through.
2. On another rimmed baking sheet, toss the carrots, 2 tablespoons oil, and 1/2 teaspoon salt; spread on one side of the pan and roast for 15 minutes (put this pan on the lower oven rack); remove the baking sheet from the oven and use a spatula to flip over the carrots. Onto the empty half of the baking sheet, use tongs to toss the cauliflower florets and onion, the remaining 2 tablespoons oil, and 1/2 teaspoon salt. Keep the carrots and cauliflower separate as best as possible. Return the pan to the oven and roast the carrots and cauliflower until both are tender when poked with a fork and golden brown in a few spots, about another 20 minutes.
3. Meanwhile, place the raisins in a small bowl and cover with 1/2 cup of boiling or very hot water. Let sit until the raisins are tender, about 30 minutes, then drain.
4. Pour the potatoes, carrots, cauliflower and onion (with their oil) into a large bowl, then add the drained raisins, drained chickpeas, parsley, lemon juice, tumeric, garam masala, and the remaining 1/2 teaspoon salt. Toss well with tongs. Divide among the serving plates and add a dollop of plain yogurt alongside each portion (optional).

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