| Prep Time: 10 mins
| Cook Time: 30 mins
| Total Time: 40 mins
You may need: Dried Garlic Powder
Uber-trendy Vadouvan (pronounced vah-doo-van) is a milder and sweeter version of Indian curry powder that incorporates the aromatics onion, garlic, and shallot in addition to the typical curry spices. Thought to have been developed in Pondicherry, a former French colony on the Indian sub-continent, Vadouvan was developed and brought to Europe by French cooks. Resurrected from the history books, Vadouvan has recently reached superstar status in the culinary world due its uncanny versatility and its use by top chefs.
Vadouvan is not particularly easy to find unless you happen to live in a large city with specialty spice stores. We're happy to provide you with one of our favorite spice blends to use in this Vadouvan Roasted Vegetables recipe. Ask a few chefs what's in Vadouvan and you'll likely have as many answers. But the aromatics along with fenugreek, cumin, turmeric, cloves, cardamom, and nutmeg are essential. Vadouvan is as versatile as you are creative. Try it in soups, on meats, nuts, or squash.
6-8 carrots (~1 pound), peeled; can be cooked whole or sliced into segments
1 sweet potato, peeled and sliced into rounds
1/2 onion, sliced into finger-sized wedges
1 turnip, peeled and sliced into rounds
1 parsnip, peeled and sliced into rounds
2 tbsp Piquant Post Vadouvan spice
1 tbsp olive (or another vegetable) oil
salt & pepper to taste (optional)
The cooking time in this recipe is an approximate time depending on what you're cooking. We recommend that you keep an eye on the oven and test thicker vegetables by poking with a fork. If the fork easily pierces the thick vegetables, they're done.
We particularly like vadouvan on roasted root vegetables like sweet potatoes and carrots where the savory vadouvan is balanced by the sweetness of the veggies. Also, try it on beets, parsnips, turnips, cauliflower, broccoli, brussels sprouts, and squash, too.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Heat a large skillet or pan on Med-High and add oil to pan. Swirl to coat.
Pat fish dry with a paper towel. Season fish with salt and pepper. Liberally sprinkle herbs on fish filets to coat. If fish has skin on one side, only put herbs on the flesh side.
When oil is shimmering, add fish filets (skin side down first, if applicable) and lower heat to Med. Depending on the thickness of the filets, cook for 5-8 mins or until just turning golden brown (or skin is golden and turning crispy on edges). Gently flip filets and cook other side for 4-5 mins.
Remove from heat and plate with lemon wedges. Garnish with parsley. Serve with roasted fingerling potatoes, salad with vinaigrette, or sautéed greens.
Looking for an alternative to Vadouvan Roasted Vegetables? Well, you're in luck! Vadouvan is ready for you to experiment with.
Try it as a rub on lamb chops or chicken before grilling or pan roasting.
Make an exotic and delicious red lentil coconut stew.
Spice up roasted cauliflower with our Vadouvan Roasted Cauliflower recipe.
Toss on popcorn, mixed nuts, or sprinkle over hummus for tasty snacks.
Use our vadouvan spice blend in any recipe calling for curry powder. Check out these curry recipe ideas. Substitute vadouvan for the spices in the recipe.
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