Crave Indian food but can’t get delivery? This sheet pan meal couldn’t be easier! To make this a complete meal, add tofu or chicken.
Table of Contents
2 tablespoons Madras curry powder, or to taste
1 teaspoon sea salt
3 large potatoes, cubed
3 large carrots, chopped
1 head cauliflower, cut into florets
1 (10 ounce) package frozen peas
2 tablespoons chopped fresh cilantro
Preheat the oven to 350 degrees F (175 degrees C).
Mix oil, curry powder, and salt together in a small bowl.
Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.
Any favorite curry mix can be used. I really love Koshys Madras Curry Powder. It is made of turmeric, coriander, mustard, ginger, fennel, chiles, fenugreek, cardamom, cinnamon, cloves, black pepper, cumin, curry leaves, and asafoetida. To add some spice, I drizzle in some hot Thai chile oil.