Bombay Veggie Bowl - Roasted Vegetables with Coconut Curry Dressing
Posted By Savita
Roasted crunchy golden vegetables with pine nuts, coated in coconut, honey, and curry dressing. Oh – and juicy roasted cherry tomatoes which have concentrated flavor, bursting in every bite!
In my humble opinion, nothing can beat the kitchen filled with aroma of fresh roasting vegetables. And if those vegetables happen to be coated in liquor-ish fennel seeds, you would literally stand near oven door for scrumptious-ness to be served! This, my friends, is a restaurant quality Veggie Bowl that you can make in comfort of your own home!
I'm sure you thinking, this girl shares meatless on Wednesday and BBQ Chicken on Mondays!! Honestly, I really don't plan my recipe posts that much...... All depends on what I'm cooking. Last week, after fresh groceries, I made these Roasted Vegetables for lunch and since this recipe was already in drafts, I decided to share it today!
Also, this bowl is story of a spice-lover Indian, getting inspiration for a Veggie Indian Curry Bowl, from an All-American Veggie Grill!!! What are the odds?!
Honestly, for me, there is room for inspiration, in everything I eat out or read in books! I'm sure, so will be for you! Human nature, I guess!?
Bombay Veggie Bowl is inspired from 'Bombay Bowl' served in one of my favorite, vegan, local restaurant chain 'Veggie Grill'.
There are many days in week when we are strictly on meatless diet. During those days, we have very less (almost none) options to eat out. I mean, even most salads/veggie sandwiches/burgers have mayo-based dressings or eggs which already don't work for me.
First time, we ate in Veggie Grill, this Bombay Bowl caught my eye. I asked 3-4 times, "Does it have any mayo or eggs"? And chef was repetitively saying, 'Everything is vegan! We use vegan mayo.' I had NO clue, how can they make vegan mayo look SO creamy, on their burritos, salads, and burgers?! After reading their diet-info-menu, it turned out, they use coconut cream and even cashew paste as vegan egg substitutes.
This was like my 'Happy Place'! Whenever a salad or veggie creation is available without mayo... this salad girl is on TOP of the world.
About this time last year, I was selecting recipes for my cookbook. So, I decided to make my version of 'Bombay Veggie Bowl' - a vegan warm salad bowl with lots of herb roasted vegetables dressed in creamy, sweet and spicy, Coconut Curry Dressing! I must tell you, this MOST creamiest and flavorful dressing is also vegan, gluten free, and dairy free!
Really, even after a LOT of veggies (3 daily servings, at least!), not even a single bite tastes boring. Not just this bowl is perfect to enjoy a hearty meatless lunch but even great to serve on side with vegetarian or meat dinner.
And you know, the best part? You can even coat salmon in same spices and add on sheet half-way through roasting. Best effort-less complete weekday meal, all done in one sheet tray! Even after you use fish, it still be gluten free and dairy free.
And mark my words, this dressing can make not just veggies, but even Roasted Protein STAR of your dinner table!!
I hope you all enjoy it!
-Savita
Pairing Ideas:
Ingredients
- Curry-Coconut Dressing
- 1.5 tbsp Curry Powder
- 4 tbsp Coconut Cream
- 1 tsp Honey
- Salt and Black Pepper (as per taste)
- 2 tbsp Olive Oil
- 3 tbsp Lemon (lemon juice)
- Roasted Vegetables
- 1/2 lbs Potatoes (Red and yellow Baby Potatoes, big one halved)
- 2 Zucchini
- 2 Carrots
- 1 Cup Cherry Tomatoes
- 1/2 tbsp Oregano
- 1/2 tbsp Fennel Seeds
- 1 tbsp Olive Oil
- Salt and Black Pepper (per taste)
- 1/4 lbs Green Beans
- 1 Turnip
- 1/4 Cup Pine Nuts (toasted)
Directions
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1. Preheat oven at 450 degree Fahrenheit. Slice big baby potatoes and green beans into half. Also slice zucchini, carrot, and turnip. In a big bowl, add oil, oregano, fennel seeds and 1/4 tsp salt and pepper. Whisk to combine. Toss all sliced veggies in the oil-herb mixture. Spread veggies on a baking sheet lined with aluminum foil. Spread as evenly as possible to make single layer. In same bowl, add tomatoes and toss in any oil left behind. Season with pinch of salt and pepper and leave aside. Bake veggies for 25 minutes. -
2. When 10 minutes remain, take out the sheet from oven. Carefully toss the veggies with wide spatula. Also, add oil tossed cherry tomatoes at this time. Return to oven and continue cooking for remaining 10 minutes. - 3. In meantime, heat 1/2 tbsp oil in a small sauce pan. When oil is hot, add curry powder and remove from heat. Transfer to a wide bowl. Add lemon juice, coconut cream, remaining olive oil, and honey. Whisk well to combine, then taste, add salt and pepper. Set aside.
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4. Once vegetables are roasted, remove from oven. Test potato with knife, if knife easily pierce potato, veggies are done or return to oven for another 1-2 minutes and then test again. -
5. Transfer roasted vegetables to salad bowl with curry dressing. Toss gently to coat everything in curry. Garnish with pine nuts. Serve warm or at room temperature.
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