CORONATION ROASTED ROOTS
A lightly spiced recipe, full of flavour and nutrition
Equipment
- Chopping knives
- Chopping board or plate
- Large baking tray
- Measuring Spoons
- Oven
Ingredients
Roasted Veg
- 700 g root vegetables, cut into wedges or large chunks try carrots, sweet potatoes, parsnips, potatoes etc.
- 1 onion, red or white cut into wedges
- 400 g can of chickpeas drained (optional)
- 1 tbsp oil
- 1 tbsp curry powder or cumin or garam masala
- 1/4 tsp salt optional
- handful raisins or sultanas*
- 25 g slivered almonds (optional)
Dressing
- 150 ml Greek or natural yogurt
- 1 tbsp curry powder
- 2 - 3 tbsp mango chutney to your preference
- 1 garlic clove, crushed or use 1 tsp. garlic paste
- 1 tbsp lemon juice about 1/2 a lemon
- pinch salt & pepper
If serving as a salad
- 300 g leafy green leaves e.g. spinach, rocket, watercress, cos lettuce
Instructions
- Oven 200c
- Prepare the roots ingredients. Toss the roots, onion and chickpeas, if using, with the oil, your choice of spice and salt if using, and tip out on a large baking tray, spreading out evenly. Bake for 20 - 30 mins, stirring halfway through, until the edges of the veg start to colour and they are soft.
- Meanwhile, mix the dressing ingredients together and set aside.
- Once the roots are cooked, toss them with the sultanas/raisins and slivered almonds if using.
- If serving as a salad, tip the leaves on a large plate/bowl and scatter over the slightly cooled veg/chickpeas, finishing with a drizzle of the dressing.
Notes
*Sometimes, dried fruit can be a bit too dry. If so, pour some boiling water over them to rehydrate slightly, then drain and use in the recipe.
If served as a salad, it is best served warm, but is just as delicious cold the next day.
The dish and dressing can be kept in the refrigerator for up to 3 days in an airtight container.