An autumn favourite from ” India Express” by Rukmini Iyer.
Ingredients
- 600 g squash cut into 3cm wedges
- 300 g carrots peeled and halved (purple are nice if available)
- 1 red onion cut into eighths
- 2 cloves garlic grated
- 1 inch ginger grated
- 5-6 tablespoons Greek yogurt
- Juice of ½ lemon
- a Handful pumpkin seeds
- 2 tsps Panch phoron
- 3 tablespoons neutral or olive oil
- ½–1 tsp mild chilli powder to taste
- 1 heaped tsp sea salt flakes
Servings:
Instructions
- Preheat the oven to 180°C fan/200°C/gas 6.Tip the squash, carrots, red onion, garlic and ginger into a roasting tin large enough to just hold everything in one layer (a little bit of overlap is OK).
- Roughly grind the panch phoron in a pestle and mortar, then add it to the roasting tin with the oil, chilli powder and salt. Mix well to coat the vegetables in the spices, then transfer to the oven to roast for 50 minutes until the vegetables are all cooked through.
- Mix the yogurt and lemon juice together and drizzle the mixture over the vegetables. Scatter over the pumpkin seeds and serve hot.
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