Name: Roasted vegetables with coriander yoghurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: olive oil cooking spray; 8 medium chat potatoes, halved; 1 large red capsicum, thickly sliced; 2 zucchini, cut into thick matchsticks; 2 small carrots, halved lengthways, thickly sliced; 2 small red onions, cut into wedges; 2.00 garlic clove, crushed; 5.00 gm mild curry powder; toasted pita breads, to serve; 200g plain low-fat yoghurt; 187.50 ml chopped fresh coriander leaves; 42.00 gm lemon juice

Roasted vegetables with coriander yoghurt

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Ingredients:

olive oil cooking spray
8 medium chat potatoes, halved
1 large red capsicum, thickly sliced
2 zucchini, cut into thick matchsticks
2 small carrots, halved lengthways, thickly sliced
2 small red onions, cut into wedges
2.00 garlic clove, crushed
5.00 gm mild curry powder
toasted pita breads, to serve
200g plain low-fat yoghurt
187.50 ml chopped fresh coriander leaves
42.00 gm lemon juice

Instructions:

Preheat your oven to 220°C/200°C fan-forced. Mix together potatoes, capsicum, zucchini, carrots, onions, and garlic in a roasting dish. Spray with oil, sprinkle with curry powder, season with salt and pepper, and toss well. Roast, turning occasionally, for 30 to 40 minutes until the vegetables are tender.
Create a flavorful coriander yogurt by blending yoghurt, coriander, lemon juice, and garlic in a food processor until smooth and well combined.
Top the vegetables with a dollop of fresh coriander yogurt and serve with warm pita bread.

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