The Vegetarian Curry Bible

Roasted Roots with Indian Spices

by Good Food Magazine

Spiced Yoghurt

by Kris Dhillon

This is a simple yoghurt dish that can be served with any meal.

Serves four.

Ingredients

Preparation time: 2-3 minutes.

•

2 tsp cumin seeds

2 tsp coriander seeds

Ingredients:

2 tsp mixed peppercorns

1 tsp dry crushed chillies

3 tbsp olive oil

25g/1oz butter, melted

700g/1lb 9oz floury potatoes, such as Maris Piper or Cara

450g/1lb carrots

•

1 pint (570ml) plain yoghurt

4 tablespoon milk

1 teaspoon salt

½ teaspoon garam masala

½ teaspoon chilli powder

Method:

450g/1lb parsnips

sea salt flakes

Put all the ingredients into a bowl and mix thoroughly. Cover and refrigerate

until ready to serve.

Method

Preheat the oven to 200C/400F/Gas 6.

Put the cumin, coriander, peppercorns and chillies in a pestle and

mortar and grind until they are coarsely ground. If you do not have a

pestle and mortar, put the spices in a cup or bowl and grind with the

end of a rolling pin. Mix the ground spices with the oil and butter.

Peel the potatoes, carrots and parsnips and cut into chunks, or halve

lengthways. Put in a roasting tin large enough to take them in a single

layer.

Pour the spice mixture over the vegetables and toss everything together

so the vegetables are well coated.

Roast for about 1 hour until golden and crisp, turning the vegetables a

couple of times during cooking so they brown evenly. Sprinkle with sea

salt and serve.