Curry Roasted Veggies. Photo: Sarah Lang
Introducing kids to global cooking at a young age can make a dramatic difference in limiting picky eating. But sometimes it’s not easy! When we make food a fun, family affair, kids notice their family trying and enjoying new things together.
Curry is a delicious blend of flavors to introduce to kids. It has been an integral part of Indian cuisine for thousands of years. Each region of India has its own variation that highlights local ingredients and flavor preferences. Curry powder is typically a blend of coriander, cumin, chili powder, cardamom and other spices. For this recipe I like a yellow or madras curry powder, though you can experiment with any type.
Curry Roasted Veggies
- 1 head cauliflower, chopped into florets
- 1 lb. carrots, peeled and chopped
- ¼ cup olive oil
- 1 tsp ground cumin
- 2 tsp curry powder
- salt and pepper, to taste
- ¼ cup golden raisins
- parsley, chopped, for serving
- Greek yogurt, for serving
Preheat oven to 450 degrees. Place chopped veggies in a large bowl. In a small bowl mix together olive oil, cumin, curry powder and a sprinkle of salt and pepper. Pour oil mixture over the veggies and mix well. Pour onto a baking sheet and roast for 25 minutes, until soft and lightly charred. After roasting, pour hot veggies back into the bowl, and immediately add golden raisins. Serve sprinkled with parsley and a dollop of Greek yogurt, if desired.
Sarah Lang is a personal chef, cooking teacher and author of The Passport to Cooking Cookbook (available on Amazon). Taste more on Instagram @asimplekitchen.
