About this recipe:Check the label: choose a curry paste with a strong flavour and low fat content.
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
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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.