Here is a quick and easy dish, loaded with brain and heart-healthy ingredients. Curry spices reduce inflammation and have essential health benefits. If you’d like to add a bit of heat to the dish, add your favorite spicy chili sauce, or a dash of ground cayenne pepper.
Prep Time: 15 minutes
Baking Time: 35-40 minutes
¼ cup avocado oil
2 teaspoons ground curry spice
1 teaspoon ground paprika (optionally, add ¼ teaspoon of ground cayenne pepper)
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 pounds (1 medium head) cauliflower, cut into bite-sized pieces
1 medium onion, sliced into thin strips
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
30 ounces cooked garbanzo beans, rinsed and drained
1 cup organic, plain low-fat yogurt
2 tablespoons lemon juice
1 teaspoon dried dill weed (or 1 tablespoon fresh dill weed)
¼ cup fresh mint, chopped
Preheat oven to 400° (F).
In a large bowl, whisk oil, curry spices, paprika, salt and black pepper together. Toss mixture with cauliflower, onion, bell pepper, and garbanzo beans. Place on a baking sheet, and bake for 35-40 minutes, until vegetables are tender.
Meanwhile, combine yogurt, lemon juice, dill weed, and mint in a bowl.
Spoon roasted vegetables onto a serving plate, and drizzle lemon-yogurt sauce over the dish and serve.
Steven Masley, MD
Nice with a little cooked chicken added as well!