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Indian One-Pan Roast Vegetables

Indian One-Pan Roast Vegetables

Indian One-Pan Roast Vegetables

  • Prepare time15 minutes
  • Cooking Time35 minutes
  • ServesServes 4
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Ingredients

Product used:
Roast Potatoes Traditional 650g
  • 800g pkt McCain Roast Potatoes Traditional
  • 1 kg cauliflower, cut in florets
  • 4 zucchinis, cut into 4cm pieces
  • 2 red onions, cut into wedges
  • 1 lemon, cut into wedges
  • 2 tsp. cumin seeds
  • 1 tsp. ground tumeric
  • 1 tsp. ground coriander
  • pinch of ground chilli
  • 80g butter
  • 1/4 cup slivered almonds
  • 1/3 cup mint leaves , torn
  • Greek yoghurt, to serve

Method

1.Preheat oven to 220C or 200C fan-force. 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 25 minutes. Sprinkle with almonds. Roast for another 5-10 minutes or until golden.
3.Sprinkle with mint and serve with yoghurt.