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Pan-Roasted Curried Winter Vegetables

A delicious, fragrant vegetable dish with enough hot roasted potatoes to give it a creamy, “comfort” food taste, but with enough fibrous vegetables to be good for you. Besides checking the box for taste and being healthy, it takes only about a half hour from prep to the dinner table.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Main Dish, Side Dish
Cuisine: Bangladesh, Indian
Keyword: curried vegetables, one pot meal, vegan, vegetable curry
Servings: 8 people
Calories: 124kcal


  • Heavy skillet, preferably cast iron


Step 1: Prepare the Oil

  • 3 tablespoon olive oil extra virgin
  • 1 med onion sliced
  • 3 cloves garlic chopped
  • 1 inch ginger minced

Step 2: Add Spices

  • ½ cup water or more as needed
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ¼ teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon cayenne optional - to make the dish spicier
  • ½ teaspoon red chilli flakes optional - to make the dish very spicy
  • 1 tablespoon tomato sauce
  • 1 ½ teaspoon salt (to taste)
  • 1 bay leaf
  • ½ teaspoon garam masala

Step 2: Cook Vegetables

  • ½ pound small new potatoes
  • 2 cups butternut squash cut into 1 inch cubes
  • 2 cups egg plant cut into 1 inch cubes
  • 1 large red bell pepper
  • 1 medium head cauliflower cut into florets
  • 1 large plum tomato chopped into 6 pieces
  • 4 green chillies optional
  • ½ cup green peas
  • ½ cup cilantro chopped

Finishing Touch

  • 1 tablespoon ghee optional, or use olive oil
  • 1 teaspoon panchforon


  • Heat 3 tablespoons of oil on medium high in a cast iron skillet. Once the oil is hot (about 3 minutes), add the garlic, ginger and onions and saute until transparent.
  • Add a half cup of water and add the spices one at time and let simmer until the oil separates and rise to the top (about 2 minutes). Note: the spiciness of the dish can be increased through the addition of cayenne and red pepper flakes at this time.
  • Add the denser vegetables like the potatoes, eggplant and squash, mix with the spices and cover. Allow the vegetables to cook for at least 8-12 minutes until they have a chance to soften. Once soft add the remaining vegetable stir with the exception of the peas and coriander and cover. If some of the vegetables stick to the skillet add another half cup of water to help them roast and steam. Reduce the heat and allow the vegetables to marinate in the spices and roast through. Add the green peas and stir.
  • In a separate small skillet heat the ghee over medium heat (about 2 minutes). Once hot add the panchforon and saute quickly for no more than a minute since panchforon tends to burn easily. Add the panch foron and ghee mixture to the vegetables and stir. Garnish with the chopped cilantro leaves.
  • Serve with white basmati rice or heated flatbread. The dish is also particularly delicious eaten alone with a twist of lime.


  • Substitute for Panchforon -  you can use sliced onions and/or garlic. Reduce starchy vegetables to manage carb content.
  • Reduce fat content by dry roasting the panchforon or using less ghee.
  • The nutrition facts below are estimates from www.verywellfit.com.  The serving size assumes eight servings per person. Curried Pan Roasted Vegetables Nutrition Information