Spiced vegetable wedges
35 min
Check the label: choose a curry paste with a strong flavour and low fat content.
Chrissie Lloyd
3 people made this
Ingredients
Serves: 4
- About 700g (1lb 9oz) mixed vegetables, such as celeriac, parsnips, sweet potatoes and squash, cut into chunks
- 4-5 tablespoons curry paste
- Chopped coriander leaves to garnish
- Low-fat Greek-style yoghurt to serve
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Heat the oven to 220°C (425°F, gas mark 7). Cook all the vegetables in boiling water: carrots and celeriac for 4-5 minutes, parsnips, sweet potatoes and squash for 3 minutes. Drain the vegetables well and put into a large bowl.
- Stir the curry paste gently into the vegetables, until coated.
- Spread the vegetables in a shallow baking dish and bake for about 20 minutes, or until tender. Stir once or twice during cooking to ensure even browning.
- Sprinkle over the coriander. Serve the wedges with the yoghurt in a separate bowl for dipping.
Nutrients per serving
Vitamins B1, B12, B2
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