Indian one-pan roast vegetables

Cooking Vegetarian Indian one-pan roast vegetables

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

Lables: Vegetarian Egg free Fish free Shellfish free Soy free Wheat free
  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.

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1kg cauliflower, cut into florets
800g pkt McCain Roast Potatoes Traditional
4 zucchini, cut into 4cm pieces
2 red onions, cut into wedges
1 lemon, cut into wedges
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
Pinch ground chilli
80g butter
1/4 cup slivered almonds
1/3 cup mint leaves, torn
Greek yoghurt, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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