Roasted root vegetable madras gives winter's mixed roots their moment. A hot oven concentrates their sweetness before they tumble into a Madras sauce built on curry leaves, red onion, garlic, ginger, and green chiles – dark, hot, and deeply savory. Seventy minutes, most of it hands-off while the vegetables roast.
There’s something magical about the way root vegetables transform in the oven—their natural sugars caramelize, creating a deep, satisfying sweetness. When you toss those golden, tender-crisp gems into a vibrant, aromatic Madras sauce, you get a dish that’s pure comfort in a bowl. While I adore the look and taste of baby vegetables, don’t let that stop you! This recipe is wonderfully forgiving. Simply chop your favorite larger root veggies into bite-sized pieces. It’s the perfect cozy meal for a chilly evening, packed with layers of flavor that will have everyone coming back for more.
Ingredients
• For the Roasted Vegetables
• 2¼ pounds / 1 kg (2.2 lb) mixed root vegetables such as baby carrots, parsnips, turnips, and potatoes
• 2 tablespoons / 30 ml (1 fl oz) canola oil
• 1 teaspoon / 5 g (0.18 oz) ground cumin
• Salt and ground black pepper to taste
• For the Madras Sauce
• 2 tablespoons / 30 ml (1 fl oz) canola oil
• 10 fresh curry leaves
• 1 large red onion, finely chopped
• 4 cloves garlic, crushed
• 1½-inch / 4 cm piece ginger, peeled and grated
• 2 Indian green chiles, finely sliced
• 1 14-ounce / 400 g (14.1 oz) can plum tomatoes
• ½ tablespoon / 8 g (0.28 oz) tomato paste
• 1 teaspoon / 5 g (0.18 oz) garam masala
• 1 teaspoon / 5 g (0.18 oz) ground cumin
• ⅓ teaspoon / 1 g (0.04 oz) ground turmeric
• 1 teaspoon / 5 ml (0.2 fl oz) honey
• Salt to taste
Instructions
1. Preheat the oven to 350°F / 175°C.
2. Trim, wash, and scrub the vegetables. Place them in a large baking pan, drizzle with oil, sprinkle with 1 teaspoon (5 ml / 0.2 fl oz) of cumin, and season with salt and pepper. Toss to coat evenly.
3. Roast for 30 to 40 minutes, until caramelized and crisp on the outside and soft on the inside.
4. While the vegetables roast, make the sauce. Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large frying pan over medium heat. Add the curry leaves and let them crackle for a minute.
5. Add the onion and cook for 10 minutes until soft and golden. Add the garlic, ginger, and green chiles, and stir-fry for another 3 to 4 minutes.
6. Add the canned tomatoes with their juice, breaking them up with a spoon. Fill the empty can three-quarters full with water and add it to the pan along with the tomato paste. Stir to combine.
7. Simmer for about 15 minutes, stirring occasionally, until the sauce is rich and has reduced.
8. Stir in the remaining teaspoon of cumin, the garam masala, turmeric, and honey. Season with salt. If the sauce is too thick, add a splash of water to loosen it.
9. Add most of the roasted vegetables to the sauce, stirring gently to combine. Reserve a few for garnish.
10. Transfer the curry to a serving dish, top with the remaining roasted vegetables, and serve hot with steamed rice or buttered chapatis.
Nutritional Information
• Serving Size: 1 bowl, Calories: 380, Sugar: 15g (0.53 oz), Sodium: 450mg, Fat: 18g (0.63 oz), Carbohydrates: 45g (1.59 oz), Protein: 8g. (0.28 oz) Note: is an estimate and may vary based on the specific used.
Pro Tips
• Don’t overcrowd the baking pans when roasting the vegetables. Give them plenty of space to ensure they caramelize properly instead of steaming.
• For a smoother sauce, use an immersion blender to blitz the tomato mixture before adding the spices and roasted vegetables.
• Adjust the spice level by adding or removing the seeds from the green chiles. For a milder curry, use just one chile without seeds.
• The Madras sauce can be made up to 3 days in advance and stored in the refrigerator. Simply reheat and add the freshly roasted vegetables before serving.
FAQ
Q: Can I make this root vegetable Madras curry vegan
A: Yes, this recipe is easily made vegan. Simply substitute the honey with an equal amount of maple syrup or agave nectar. All other ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian curry
A: To boost the protein, add a can of rinsed chickpeas or lentils to the Madras sauce along with the roasted vegetables during the last 5 minutes of simmering. Serving with quinoa is another excellent way to increase the protein content.
Q: What other vegetables work well in this curry
A: This recipe is very versatile. Feel free to use other vegetables like sweet potatoes, butternut squash, cauliflower florets, or bell peppers. Adjust the roasting time as needed to ensure they are tender and caramelized.
Q: Can I meal prep this roasted vegetable curry
A: Absolutely. The Madras sauce can be made up to 3 days in advance and stored in the fridge. For the best texture, roast the vegetables just before serving. Alternatively, the entire finished curry can be stored in an airtight container for up to 4 days and reheated gently.
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Roasted Root Vegetable Madras
Ingredients
Method
- Preheat the oven to 350°F / 175°C.
- Trim, wash, and scrub the vegetables.
- Place them in a large baking pan, drizzle with oil, sprinkle with 1 teaspoon (5 ml / 0.2 fl oz) of cumin, and season with salt and pepper.
- Toss to coat evenly.
- Roast for 30 to 40 minutes, until caramelized and crisp on the outside and soft on the inside.
- While the vegetables roast, make the sauce.
- Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large frying pan over medium heat.
- Add the curry leaves and let them crackle for a minute.
- Add the onion and cook for 10 minutes until soft and golden.
- Add the garlic, ginger, and green chiles, and stir-fry for another 3 to 4 minutes.
- Add the canned tomatoes with their juice, breaking them up with a spoon. Fill the empty can three-quarters full with water and add it to the pan along with the tomato paste.
- Stir to combine.
- Simmer for about 15 minutes, stirring occasionally, until the sauce is rich and has reduced.
- Stir in the remaining teaspoon of cumin, the garam masala, turmeric, and honey.
- Season with salt. If the sauce is too thick, add a splash of water to loosen it.
- Add most of the roasted vegetables to the sauce, stirring gently to combine.
- Reserve a few for garnish.
- Transfer the curry to a serving dish, top with the remaining roasted vegetables, and serve hot with steamed rice or buttered chapatis.
- Don't overcrowd the baking pans when roasting the vegetables. Give them plenty of space to ensure they caramelize properly instead of steaming.
- Adjust the spice level by adding or removing the seeds from the green chiles. For a milder curry, use just one chile without seeds.
