Curry Roast Vegetables

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Curry Roast Vegetables

 

 

1/2 bunch coriander (cilantro)

3 long fresh red chillies, chopped

1 small red onion, chopped

3 cm (2 1/4 " ) piece fresh ginger, peeled, chopped

2 large cloves garlic, chopped

1 teaspoon turmeric powder

2 teaspoons vegetarian " fish " sauce (see " Condiments " )

1/2 cup olive oil

300 g (10 1/2 oz) sweet potato, halved lengthwise, sliced 1 cm

(3/8 " ) thick

260 g (9 oz) swede (rutabaga), halved lengthwise, sliced 1 cm

(3/8 " ) thick

280 g (10 oz) parsnip, sliced 2 cm (3/4 " ) thick

2 cobs corn, husks removed, cut in thirds

300 g (10 1/2 oz) cauliflower florets

200 g (7 oz) vegan tzatziki, to serve (see below)

 

 

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

 

2. Reserve 8 teaspoons coriander (cilantro) leaves. Chop remaining

coriander (cilantro) leaves and stems and place in a food processor.

 

3. Add chilli, onion, ginger, garlic, turmeric, " fish " sauce and 1/3

cup oil. Process to make a paste.

 

4. Steam sweet potato, swede (rutabaga) and parsnip for 10 minutes.

Place in a bowl.

 

5. Add 4 teaspoons remaining oil and half the curry paste; toss to

coat. Scatter veggies in a large roasting pan.

 

6. Roast, turning occasionally for 25 minutes.

 

7. Toss corn and cauliflower with remaining oil and curry paste. Add

to roasting pan. Roast for 20 minutes more or until all veggies are

golden and tender.

 

8. Sprinkle with reserved coriander (cilantro). Serve with tzatziki.

 

 

 

TIP: Curry paste can be made up to 3 days ahead; refrigerate in an

airtight container.

 

 

 

Serves 4.

 

 

 

 

 

 

Tzatziki

 

 

175 g (6 oz) tub natural soy yoghurt

1 Lebanese cucumbers, deseeded, grated

1 garlic cloves, crushed

1/2 lemon, rind finely grated, juiced

1/2 teaspoon lemon pepper

1/2 teaspoon salt

 

 

1. Combine yoghurt, cucumber, garlic, lemon rind, 2 teaspoons of lemon

juice, lemon pepper and salt in a bowl.

 

2. Cover. Refrigerate until required.

 

 

Serves 4.