Veggie Masala in a teal bowl on a blue background

Roasted Vegetable Masala

This Roasted Vegetable Masala is a delicious Indian-inspired recipe that is full of flavor and loaded with healthy veggies.

5 from 1 vote
Veggie Masala in a teal bowl on a blue background
Print Recipe

Roasted Vegetable Masala

Prep Time15 mins
Cook Time35 mins
Soak Time15 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 367kcal


  • ¼ cup raw cashews
  • 4 tablespoons sunflower or grapeseed oil , divided
  • 1 teaspoon turmeric powder , divided
  • 1 head cauliflower , cut into small florets
  • 2 yellow potatoes , diced
  • 2 carrots , peeled and sliced into ½-inch thick rounds
  • 3 Roma tomatoes , quartered
  • 1 red onion , quartered
  • 6 cloves garlic , peeled
  • 1- inch piece of ginger , peeled
  • 1 serrano pepper
  • ½ teaspoon kosher or fine sea salt
  • 1 teaspoon cumin seeds
  • 1 dried chili de árbol
  • 2 teaspoons paprika
  • ½ teaspoon ground coriander
  • 1 cup frozen peas
  • 1 cup water
  • ½ teaspoon garam masala
  • ¼ cup fresh cilantro , roughly chopped


  • Place the cashews in a small bowl or jar and cover with boiling water. Soak for at least 15 minutes, until the cashews have softened.
  • Preheat the oven to 450°F.
  • Combine 1 tablespoon sunflower oil and ½ teaspoon ground turmeric together in a large mixing bowl. Add the cauliflower, potatoes, and carrots to the bowl and toss until well coated.
  • Spread the vegetables out on a large baking sheet and transfer it to the oven. Roast, stirring occa-sionally, until the vegetables are just tender, about 15-20 minutes.
  • Meanwhile, drain the cashews and place them in a high-speed blender or food processor. Add the tomatoes, red onion, garlic, ginger, serrano chili, and sea salt. Puree on high speed until smooth.
  • Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Add the cumin seeds to the oil and cook until they are fragrant and start to sizzle, about 2 minutes, then add the dried chili and cook for another 30 seconds.
  • Pour the cashew/tomato mixture into the skillet and mix in the paprika, coriander, and remaining ½ teaspoon turmeric powder. Reduce the heat to medium and simmer, stirring occasionally, until the mixture starts to thicken and darken, about 8-10 minutes.
  • Stir in the roasted vegetables and frozen peas, then pour in the water. Cover the pan and simmer for 5-6 minutes until the vegetables are tender and the peas are cooked through.
  • Remove the pan from the heat. Sprinkle in the garam masala, add more sea salt to taste, and garnish with cilantro.


Nutrition Facts
Roasted Vegetable Masala
Amount Per Serving
Calories 367 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Polyunsaturated Fat 11g
Monounsaturated Fat 4g
Sodium 374mg16%
Potassium 1369mg39%
Carbohydrates 45g15%
Fiber 10g40%
Sugar 11g12%
Protein 10g20%
Vitamin A 6035IU121%
Vitamin C 137mg166%
Calcium 98mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brian Kavanagh Indian Roasted Turmeric Vegetables
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Sept-Oct Cover 2023



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