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POM Arils Curry Roasted Vegetables with Yogurt Sauce

POM Arils Curry Roasted Vegetables with Yogurt Sauce

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  1. In a mixing bowl, stir potatoes and parsnips with garam masala, salt, pepper, and olive oil, thoroughly coating the vegetables.
  2. Heat oven to 425°F. Arrange vegetables in a single layer on rimmed baking sheets lined with aluminum foil and cooking spray. Roast for 20 minutes, rotating pan and stirring vegetables after 10 minutes.
  3. In a small bowl or measuring cup, stir curry powder and POM Wonderful 100% Pomegranate Juice into the yogurt.
  4. When vegetables are cooked, arrange on a platter and drizzle with POM yogurt sauce or serve sauce on the side. Garnish with cilantro and POM Pomegranate Arils.


Roasted Vegetables:

  • 1½ lbs. (4–5) yellow or Yukon Gold potatoes, peeled and cut into quarters
  • 1 lb. (about 4) parsnips, peeled and cut into 3-inch sticks
  • 3 teaspoons garam masala
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoons olive oil


  • POM Pomegranate Arils
  • ¼ cup cilantro, chopped

POM Yogurt Sauce:

  • 4 tablespoons POM Wonderful 100% Pomegranate Juice
  • 2 teaspoons curry powder
  • 1 cup plain nonfat yogurt

In This Recipe

POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit