Name: Roasted Indian vegetables with turmeric yoghurt recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Cuisine: indian
Ingredients: 75.90 gm vegetable oil; 2 tsp garam masala; 1 garlic clove, crushed; 1 1/4 tsp ground turmeric; 750g sebago potatoes, peeled, roughly chopped; 115g fresh baby corn, halved diagonally; 300g yellow patty pan squash, quartered; 1 yellow capsicum, cut into 4cm pieces; 1 lemon, cut into wedges; 20g butter; 1 brown onion, halved, thinly sliced; 3 sprigs fresh curry leaves; 40.00 ml roughly chopped roasted cashews; ½ cup plain Greek-style yoghurt

Roasted Indian vegetables with turmeric yoghurt recipe

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Elevate classic side dish with Indian-spiced roasted veggies, crispy potatoes, and creamy turmeric yogurt.

Ingredients:

75.90 gm vegetable oil
2 tsp garam masala
1 garlic clove, crushed
1 1/4 tsp ground turmeric
750g sebago potatoes, peeled, roughly chopped
115g fresh baby corn, halved diagonally
300g yellow patty pan squash, quartered
1 yellow capsicum, cut into 4cm pieces
1 lemon, cut into wedges
20g butter
1 brown onion, halved, thinly sliced
3 sprigs fresh curry leaves
40.00 ml roughly chopped roasted cashews
½ cup plain Greek-style yoghurt

Instructions:

Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper.
In a bowl, mix 2 tablespoons of oil with garam masala, garlic, and 1 teaspoon of turmeric. Add the potatoes and season with salt and pepper. Toss until the potatoes are coated in the oil mixture. Place the potatoes in a single layer on a tray. Roast for 30 minutes, then flip the potatoes.
In a bowl, mix corn, squash, capsicum, and lemon. Drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat. Transfer vegetables to the baking tray around the potatoes. Roast for an additional 15 minutes or until vegetables are tender.
In a medium frying pan over medium-low heat, melt butter with 1 tablespoon oil. Add onion and cook until golden, about 10 minutes. Stir in curry leaves and cook for another 2 minutes until they are crisp.
Top vegetables with a flavorful mixture of onions and cashews. In a small bowl, combine yoghurt, turmeric, salt, and pepper. Serve the creamy yoghurt mixture with the vegetables.

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