Recipes
Vadouvan Roasted Vegetables
Serves 4
| Prep Time: 10 mins
| Cook Time: 30 mins
| Total Time: 40 mins
You may need: Vadouvan Indo-French Curry
Discover The Recipe
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.
Ingredients
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)
Notes
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.
Instructions
Preheat your oven to 400°F.
Add the carrots, sweet potato, onion, turnip and parsnip to a large mixing bowl and add the Piquant Post Vadouvan Spice, olive oil, salt and pepper. Toss well until well until all the vegetables are coated.
Spread the dressed vegetables onto a baking sheet and cook in the oven for 45 minutes. Stir the vegetables halfway through the baking time.
Remove the vegetables from the oven and allow to cool for about 5 minutes before serving. Adjust the seasoning to taste with salt and pepper before serving.
Alternatives & Substitutions
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. Our Vadouvan Turkey Burgers with Pistou are tasty!
Make an exotic and delicious red lentil coconut stew.
Spice up roasted cauliflower with our Vadouvan Roasted Cauliflower, or our Vadouvan Roasted Vegetables recipes.
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.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vadouvan Roasted Vegetables
Serves
4
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Piquant Post spice you'll need: Vadouvan Indo-French Curry
Ingredients
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)
Instructions
Preheat your oven to 400°F.
Add the carrots, sweet potato, onion, turnip and parsnip to a large mixing bowl and add the Piquant Post Vadouvan Spice, olive oil, salt and pepper. Toss well until well until all the vegetables are coated.
Spread the dressed vegetables onto a baking sheet and cook in the oven for 45 minutes. Stir the vegetables halfway through the baking time.
Remove the vegetables from the oven and allow to cool for about 5 minutes before serving. Adjust the seasoning to taste with salt and pepper before serving.
Notes
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.
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