Vadouvan French Curry Aioli and Roasted Veggies

members-only MEMBERSHIP Member Resources Your WVWA Listing Setting Up Your Listing Industry Calendar Events Trade Auction Oregon Pinot Camp Pinot in the City Collectors' Auction Seasonal Campaigns Cellar Season The Giving Season In Bloom Oregon Wine Month Harvest WV Celebrates 40 Toolkits & Brand Assets Friday Membership Calls Join the Call Access Previously Recorded Calls Media Resources Current Opportunities Governance Mission & Vision Bylaws Board of Directors Annual Report Benefits of Membership WVWA Staff Directories & Contacts Winery Members Vineyard Members Hospitality Partners Industry Partners WVWA Staff BECOME A MEMBER EDUCATION Events Webinars/Master Classes Educational Tools ADVOCACY State/Regional National International TOURISM Consumer Marketing Seasonal Campaigns Research Studies Tourism Associations Wine Country License Plate Digital Touring Guide ENVIRONMENT Certifications Resources & Research Packaging Initiative Oak Accord COMMUNITY Philanthropic Foundation Partnerships Diversity . Equity . Belonging . Inclusion DEBI - Diversity . Equity . Belonging . Inclusion WHAT TO KNOW What is DEBI? WVWA & DEBI Glossary of Terms WHO TO KNOW Dr. Matthew Whitaker Your DEBI Council Changemakers/Influencers Questions?? - Let's connect! Member Wineries HOW TO GROW Sign the Pledge Attend a Training Join the Book Club Get Involved Empowerment Oregon/Regional National Virtual DEBI Task Force Get Involved Pinot In The City Wineries Events Trade Media Oregon Wine Month Events Community Sustainability Impact History Enter to Win Go Wine Tasting Auction About Wineries Tickets Schedule Media Lodging Contact Sponsors Recipes Strawberry Panzanella Salad Roasted Fennel, Beet Salad with Avocado & Blood Orange Easy Taco Casserole Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Purée Smoked Salmon Tostada with Goat Cheese, Capers, and Jalapeño Tartar Sauce Savory Spinach Crepes with English Peas, Courgettes, and Mushrooms Wine Bar at The SE Wine Collective Kale Salad Grilled Pork Tenderloin with Orange Marmalade Glaze A Berry Great Riesling Pavlova Perfect Meatballs and Spaghetti Lentil Soup Boyd Teegarden’s Smokehouse Rub and Brisket Chicken Pot Pie Sangria Pie Braised Oxtail Ravioli Slow-Cooker Lentils with Ham Caprese Baked Egg Cups Roast Chicken Vadouvan French Curry Aioli and Roasted Veggies Cacio e Pepe Smoked Salmon Chowder Suzanne’s and Marcella’s Polenta Lunch Peanut Butter and Bacon Dog Treats Italian Sausage Pipe Rigate Funghi Ripieni Feta-Brined Chicken Salted Riesling Caramels Homemade Seed Crackers Ranch Stew with Hash Brown Waffles Congee Honey Bread Peanut Butter Cookies Chilled Asparagus in Dilled Mustard Sauce Herb-Roasted Chicken Virtual Tastings Podcasts May in Wine Country Events Special Offers Memorial Day Weekend The Giving Season wv-wine-foundation MISSION DONATE BOARD OF DIRECTORS CONTACT

Willamette: The Pinot Noir Auction Participating Wineries 2023

Vadouvan French Curry Aioli and Roasted Veggies

Cooper Mountain Vineyards

A super easy, tasty recipe from Chef Jeff Larson.

Roasted veggies

Learn more about Cooper Mountain Vineyards.

Ingredients

2 oz fresh lime juice
4 oz plain whole-milk yogurt
1 jalapeño chopped and deseeded
8 oz mayonnaise
1 tbsp Vadouvan curry powder
1 lb brussels sprouts cut in half
1 head's worth cauliflower florets
extra-virgin olive oil
salt to taste
cilantro for garnish
basil for garnish
mint for garnish

Instructions

Blend the first five ingredients together and set aside.
Toss brussels sprouts and cauliflower in EVOO and salt and place on a baking sheet. Roast at 425 degrees for 15 minutes.
Toss brussels sprouts and cauliflower in chopped cilantro, basil, and mint. Squeeze some fresh lime juice over it all.