Preheat oven to 475°F with racks in top and bottom thirds and two baking sheets inside.
For the drumsticks, combine curry powder and the 1 teaspoon each cumin, coriander, salt, and pepper in a large resealable plastic bag. Add drumsticks and toss to coat.
For the vegetables, tossed potatoes and cauliflower with oil, 2 teaspoons each coriander, cumin, and pepper. Add 1 1/2 teaspoons of salt and turmeric to coat.
Transfer drumsticks to one hot baking sheet and vegetables to the other. Roast drumsticks and vegetables 10 minutes, flip or stir, and roast until an instant read thermometer inserted into drumsticks registers 175°F and vegetables are fork tender, 10 to 15 minutes more. Garnish finished dinner with cilantro.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 201 (46%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 94.6mg||29 %|
|Sodium 846.9mg||29 %|
|Potassium 1243.6mg||33 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 20.6g|
|Protein 33.4g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 436
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