Have tons of veggies left in your fridge that you need to use? This is the dish for you! I wanted to use last week’s produce up and decided to roast it all and make a meal out of it. Just chop veggies, cook them up with chickpeas, and then make a sauce to tie everything together. I wanted to make a creamy curry sauce to tie it all in, which was inspired by the eggplant and chickpeas to make it more of a curry dish. It turned out to be super filling and delicious, and I felt good afterwards knowing I had all of those veggies. The sauce is creamy, mild, smoky, and flavorful which was perfect drizzled on top. I didn’t tell Josh that it was curry until afterwards, I let him think it was BBQ flavor! 🤣
Roasted Veggie Buddha Plate with Creamy Curry Sauce
1 can chickpeas, drained and rinsed
1 russet potato, diced
1 eggplant, diced
2 crowns of broccoli, chopped
1 bag of Brussel sprouts, halved
Two handfuls of grape tomatoes, halved
1 cup baby carrots, halved
1/4 c raw cashews soaked for 20-30 min
1:4 cup water
1/4 tsp cumin
1/2 tsp curry powder
1/2 tsp smoked paprika
1/4 tsp turmeric
Salt to taste
Blend until smooth.
1. Preheat oven to 400* and lay all veggies and chickpeas on parchment lined up and pans except the tomatoes and eggplant.
2. Sprinkle everything with garlic powder, salt and pepper and roast 30-35 minutes. Add on eggplant and tomatoes for the past 15-20 minutes.
3. Arrange on a plate and drizzle with creamy curry sauce and enjoy!