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How to make Indian one pan roast vegetables

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 1kg cauliflower, cut into florets
  • 800g pkt McCain Roast Potatoes Traditional
  • 4 zucchini, cut into 4cm pieces
  • 2 red onions, cut into wedges
  • 1 lemon, cut into wedges
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • Pinch ground chilli
  • 80g butter
  • 1/4 cup slivered almonds
  • 1/3 cup mint leaves, torn
  • Greek yoghurt, to serve

Method

  • Step 1 Preheat oven to 220C or 200C fan-forced. Place 2 large baking trays in oven.
  • Step 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 10 minutes. Sprinkle with almonds. Roast for another 25 minutes or until golden.
  • Step 3 Sprinkle with mint and serve with yoghurt.