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Indian one-pan roast vegetables
Indian one-pan roast vegetables
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate classic roasted vegetables with vibrant Indian spices and bold flavors.
Ingredients:
  • 1kg cauliflower, cut into florets
  • 800g pkt Roast Potatoes Traditional
  • 4 zucchini, cut into 4cm pieces
  • 2 red onions, cut into wedges
  • 1 lemon, cut into wedges
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • Pinch ground chilli
  • 80g butter
  • 62.50 ml slivered almonds
  • 82.50 ml mint leaves, torn
  • Greek yoghurt, to serve
Instructions:
  • Preheat your oven to 220C (200C fan-forced) with 2 large baking trays inside.
  • Combine cauliflower, potatoes, zucchini, onion, and lemon in a large bowl. Sprinkle with seeds and spices, season, and toss to coat. Drizzle with hot melted butter and toss again. Spread out in a single layer on 2 hot trays. Roast for 10 minutes, then sprinkle with almonds and roast for another 25 minutes until golden.
  • Garnish with fresh mint and serve alongside yogurt.

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