Roasted Indian Vegetables With Turmeric Yoghurt Recipe

Take this classic side to the next level, with Indian inspired roasted vegetables, crispy potatoes and served with a creamy turmeric yoghurt.

The ingredient of Roasted Indian Vegetables With Turmeric Yoghurt Recipe

• 1 3 cup vegetable oil
• 2 tsp garam masala
• 1 garlic clove crushed
• 1 1 4 tsp ground turmeric
• 750g sebago potatoes peeled roughly chopped
• 115g fresh baby corn halved diagonally
• 300g yellow patty pan squash quartered
• 1 yellow capsicum cut into 4cm pieces
• 1 lemon cut into wedges
• 20g butter
• 1 brown onion halved thinly sliced

The Instruction of roasted indian vegetables with turmeric yoghurt recipe

• preheat oven to 220c 200c fan forced line a large baking tray with baking paper
• combine 2 tablespoons oil garam masala garlic and 1 teaspoon turmeric in a bowl add potato season with salt and pepper toss until potato is coated in oil mixture spread potato in single layer on prepared tray roast for 30 minutes turn potato
• combine corn squash capsicum and lemon in a bowl drizzle with 1 tablespoon of remaining oil season with salt and pepper toss to coat add vegetables to tray around potato roast for a further 15 minutes or until vegetables are tender
• meanwhile heat butter and remaining 1 tablespoon oil in a medium frying pan over medium low heat add onion cook stirring for 10 minutes or until golden add curry leaves cook stirring for a further 2 minutes or until curry leaves are crisp
• top vegetables with onion mixture and cashews place yoghurt and remaining turmeric in a small bowl season with salt and pepper stir to combine serve yoghurt mixture with vegetables

Nutritions of Roasted Indian Vegetables With Turmeric Yoghurt Recipe

fatContent: 305 681 calories
saturatedFatContent: 19 7 grams fat
carbohydrateContent: 4 9 grams saturated fat
sugarContent: 22 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 1 grams protein
sodiumContent: 14 milligrams cholesterol

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