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Roasted Vegetable Masala with Cilantro and Lime
- 2 large potatoes; cut into ½” cubes
- 8 oz. button mushrooms; sliced
- 1 medium head cauliflower; cut into florets
- 2 medium zucchini; large dice
- 1 large onion; medium dice
- ½ cup vegetable oil
- ¼ tsp. chili powder
- 1 ½ tsp. brown mustard seeds
- 1 ¼ tsp. turmeric
- 1 tbsp. fresh ginger; peeled and minced or grated
- 4 cloves fresh garlic; minced
- ¼ tsp. curry powder
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- ¼ cup chickpea flour
- 1 cup soy milk
- 1 tbsp. maple syrup
- 1 tbsp. tamari soy sauce
- 2 ½ cups tomato sauce
- 2 tsp. salt
- 1 tsp. pepper
- Juice from 1 lime
- ¼ bunch cilantro; washed, dried, and chopped
Preheat oven to 400 degrees. Toss potatoes with some oil to lightly coat, add ¼ tsp. of each chili powder and turmeric. Sprinkle with salt and pepper, and roast until tender and golden brown. Set aside. Toss mushrooms in the same method with a small amount of oil, salt, and pepper. Roast until browned. Roast cauliflower and zucchini separately coated lightly with oil, salt, pepper, and ½ tsp. of mustard seeds, until tender and golden. In a large sauté pan, sweat onions in 2 tbsp. of oil until tender and translucent. Add garlic and ginger and cook until extremely fragrant. Add spices and flour to pan and cook until it evenly coats onions and is very fragrant. A splash of oil can be added to loosen the mixture if it appears too dry. Slowly whisk in soy milk to loosen the flour from the pan, continue whisking to ensure no lumps form. Add maple syrup, tamari, and tomato sauce. Bring to a simmer, and cook until the sauce has thickened and is heated through. Add lime juice, cilantro, and roasted vegetables. Taste and adjust seasoning if needed. Garnish with cilantro.
