Indian Roasted Vegetables
An easy side of mixed vegetables roasted in a flavorful Indian spiced tomato sauce. Low carb veggies make this the perfect replacement for aloo gobi and suitable for any ketogenic diet.
Servings 4
Calories 105kcal
Ingredients
Vegetables
- 8 ounces cauliflower (½ a medium - large head)
- 6 ounces green beans, sliced
- 4 ounces whole mushrooms, quartered
Masala
- ½ cup tomato puree
- 2 tablespoon olive oil, ghee, or melted butter
- 2 teaspoons fresh ginger, minced
- 1 clove garlic, minced
- ½ teaspoon chile powder (pure ground chiles)
- ¼ teaspoon garam masala
- ¼ teaspoon tumeric
- salt and pepper to taste
Garnish
- sliced green onion
- chopped cilantro
- Siracha is wonderful on this! optional
Instructions
- Preheat oven to 400F or toaster oven to 375F. Place rack to middle position Cover a sheet pan in foil for easy clean up.
- Cut the vegetables. Mince the garlic and ginger.
- Add the tomato puree, spices, minced garlic and ginger to a medium bowl, Stir in the liquid ghee or oil. Add the vegetables and stir to coat.
- Spread the vegetables into one layer on the prepared sheet pan and season with salt and pepper.
- Roast in the oven for 20 minutes or until the veggies are cooked to your liking.
- Alternate Cooking Method: Add the oil to a non-stick frying pan over medium-high heat. When hot, add the vegetables, ginger & garlic, and stir. Saute until crisp tender. Turn the heat down to medium and add the tomato sauce and spices. Cook until the sauce reduces a bit and the vegetables are cooked. Season to taste with salt and pepper. Serve.
Notes
Nutrition Facts
Indian Roasted Vegetables
Amount Per Serving
Calories 105
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 10g3%
Fiber 4g17%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 105kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Fiber: 4g