Roasted Vegetables with Coriander (Cilantro) Yoghurt

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Roasted Vegetables with Coriander (Cilantro) Yoghurt

 

 

olive oil cooking spray

8 medium chat potatoes, halved

1 large red capsicum (bell pepper), thickly sliced

2 zucchini, cut into thick matchsticks

2 small carrots, halved lengthways, thickly sliced

2 small red onions, cut into wedges

1 garlic clove, crushed

2 teaspoons mild curry powder

salt and pepper, to taste

toasted GF pita breads (-OR- similar), to serve (optional)

 

Coriander (Cilantro) Yoghurt:

 

200 g (7 oz) plain soy yoghurt

3/4 cup chopped fresh coriander leaves

2 tablespoons (8 tsp) lemon juice

1 garlic clove, crushed

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) fan-forced.

 

2. Combine potatoes, capsicum (bell pepper), zucchini, carrots, onions

and garlic in a roasting dish. Spray with oil. Sprinkle with curry

powder. Season with salt and pepper. Toss to combine.

 

3. Roast, turning occasionally, for 30 to 40 minutes or until

vegetables are tender.

 

3. Make coriander yoghurt: Place yoghurt, coriander (cilantro), lemon

juice and garlic in a food processor. Process until combined and

almost smooth.

 

4. Serve vegetables with coriander yoghurt and pita breads, if

desired.

 

 

 

TIP: For a salad, toss cooled vegetables with 80 g (2 3/4 oz) baby

rocket (arugula) and Coriander Yoghurt.

 

 

 

Serves 4.