"These Garam Masala Fall Harvest Bowls celebrate the bold flavors and seasonal abundance of fall. Roasted cauliflower, creamy Japanese eggplant, and hearty chickpeas form the base of this nourishing dish, all warmly spiced with garam masala and caramelized to perfection in a hot oven. A simple lemony yogurt sauce adds brightness and tang, while a handful of juicy pomegranate seeds brings bursts of sweetness and color to every bite."
"Preheat the oven to 475°F. On a large rimmed baking sheet, toss the cauliflower, onion, eggplant and chickpeas with the olive oil, garam masala and 1 teaspoon of salt. Spread in an even layer. Roast for 20-30 minutes, flipping the vegetables halfway through, until golden brown and tender. Meanwhile, in a small bowl, whisk together the yogurt, lemon juice and remaining ½ teaspoon salt until smooth and creamy."
The recipe pairs roasted cauliflower, sliced onion, Japanese eggplant and chickpeas tossed with olive oil, garam masala and salt, roasted at high heat until caramelized and tender. A lemony yogurt sauce is made by whisking plain yogurt with lemon juice and a bit of salt to add brightness and creaminess. The roasted vegetables are served over cooked basmati rice and finished with pomegranate seeds for bursts of sweetness and color. The dish serves four, recommends flipping vegetables midway through roasting, and suggests optional swaps like sweet potato, butternut squash, naan or quinoa.
Read at The Mercury News
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