We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Vadouvan and lemon roasted vegetables
0 Likes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Elevate your roasted vegetables with a flavorful Indian spice blend of turmeric, nutmeg, chili, and cardamom created by Curtis Stone.
Ingredients:
125ml olive oil
1quantity Vadouvan Spice Mix, (see notes), divided
350g small carrots (about 4), peeled, halved lengthways
350g small parsnips (about 4), halved lengthways
300g Carisma or washed potatoes (about 3), quartered
1headcauliflower (about 400g), broken into small florets
1/2 mini savoy cabbage, outer leaves removed, quartered lengthways through core
1lemon, thinly sliced
95g yoghurt
10.60 gm lemon juice
125.00 ml coriander leaves
Instructions:
Preheat your oven to 250C (230C fan-forced) with racks in the center and bottom positions, and place 2 large baking trays inside to heat up.
1. Heat oil in a small frying pan over medium heat. Add 2 1/2 tablespoons of vadouvan spice mix and stir for 1 minute until sizzling. Remove from heat.
2. In a large bowl, coat carrots, parsnips, and potatoes with half of the oil mixture.
3. In another bowl, coat cauliflower, cabbage, and lemon slices with the remaining oil mixture.
4. Season each mixture with salt and pepper.
Transfer the carrot mixture onto a preheated baking tray and roast, stirring occasionally, for approximately 35 minutes until the vegetables are tender and beautifully browned. In the last 25 minutes, roast the cauliflower and cabbage on a separate baking tray, making sure to distribute the lemon slices evenly between the two trays.
As you wait, combine yogurt, 1 tsp vadouvan spice mix, lemon juice, and ¼ tsp salt in a small bowl.
Spread the yoghurt mixture on the serving platter, place the vegetables on top, drizzle with the remaining yoghurt mixture, sprinkle with vadouvan spice mix, and garnish with fresh coriander leaves.