I don’t know if it is the copious amount of salads that I have been eating recently but I had a craving for vegetables the other day. Possibly because the sunshine disappeared and rain arrived.
I have a particular favourite recipe which is so versatile and tasty and thought I would share it with you, just in case you are sharing my craving. If not pop it to one side until Autumn/Winter.
I cannot take credit for it, it is from one of my favourite recipe books and I have A LOT of cookery books; “FROM THE OVEN TO THE TABLE” BY DIANA HENRY
ROAST INDIAN-SPICED VEGETABLES WITH LIME-CORIANDER BUTTER.
300g Small waxy potatoes, cleaned and quartered
3 medium ready- cooked beetroots halved
6 x long slim carrots (I love the multi coloured heritage) halved
1 x medium sized cauliflower broken into florets with the leaves
3 x parsnips halved lengthwise
3 garlic cloves grated
5 x tablespoons Groundnut oil
Sea salt flakes & freshly ground black pepper.
2 x teaspoons cumin seeds
2 x coriander seeds
¼ teaspoon ground coriander
Natural Yogurt and Myrtle’s Mango Chutney to serve
For the butter:
75g unsalted butter at room temperature
1 x red chilli. Halved, deseeded and finely chopped. (more if you like it hotter)
2 Tablespoons finely chopped coriander leaves
Finely grated zest and juice of 1 x lime.
Preheat the oven to 210 c (425 f) Gas mark 7. Take a huge roasting tray or two smaller ones . Put into the oven to heat up.
Put all of the prepared vegetables into a large bowl and add the garlic, oil and seasoning.
Toast the cumin & coriander seeds in a dry frying pan for about a minute until toasting and you can smell the spices.
Pop the toasted spices into a mortar with the turmeric and grind them together.
Add the spices to the bowl of vegetables and turn everything over in the oil.
Take the hot tins and add the vegetables. Roast the vegetables for 25 minutes, tossing the vegetables half way through the cooking time.
In the meantime, mash the butter together with the chilli, coriander, lime zest and juice.
When the vegetables are ready, transfer them to a warmed large, shallow serving dish. Add nobs of the butter all over the top and allow it to melt.
Serve with the natural yogurt (I top mine with fresh coriander) and Myrtle’s Mango Chutney.
I served mine with some roasted chicken which I also added the chilli butter to.
I always have loads left over – this is a really cost effective recipe, which I just love!
For the leftovers:
Make up some couscous, add lime and lemon juice, a bunch of chopped herbs and seasoning to give it flavour. Chop some of your left over vegetables into small cubes and add to the couscous. VERY YUM and great for a quick lunch.
Grab one of your standby curry sauces from the freezer. I recommend trying:
Warm up the curry sauce and add the chopped left over veg. Heat through and serve. Simple suppers, I can’t get enough of them.. Again, great served with natural yogurt and mango chutney. I would serve with rice or naan – or both!
Hope you enjoy and if you think of some new ways of using these vegetables, do let me know.
Myrtle’s Kitchen – “Loving Great Food”