Indian one-pan roast vegetables

Indian one-pan roast vegetables

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Give roast vegies a modern makeover with Indian spices and flavours.

The ingredient of Indian one-pan roast vegetables

  1. 1kg cauliflower, cut into florets
  2. 800g pkt McCain Roast Potatoes Traditional
  3. 4 zucchini, cut into 4cm pieces
  4. 2 red onions, cut into wedges
  5. 1 lemon, cut into wedges
  6. 2 teaspoons cumin seeds
  7. 1 teaspoon ground turmeric
  8. 1 teaspoon ground coriander
  9. Pinch ground chilli
  10. 80g butter
  11. 1/4 cup slivered almonds
  12. 1/3 cup mint leaves, torn
  13. Greek yoghurt, to serve

The instruction how to make Indian one-pan roast vegetables

  1. Preheat oven to 220C or 200C fan-forced. Place 2 large baking trays in oven.
  2. Place cauliflower, potatoes, zucchini, onion and lemon in a large bowl. Sprinkle with seeds and spices. Season and toss to coat. Drizzle over hot melted butter. Toss to coat and arrange in a single layer on 2 hot trays. Roast for 10 minutes. Sprinkle with almonds. Roast for another 25 minutes or until golden.
  3. Sprinkle with mint and serve with yoghurt.

Nutritions of Indian one-pan roast vegetables

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calories: https://schema.org
calories: NutritionInformation

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