Wednesday, 24 July 2013

Spicy Indian Roasted Vegetables


A large dish of these spicy roasted  vegetables is a great family dish. If you crave more heat  add a whole rather than half a teaspoon of Hot Samoan Boys Chilli Sauce.


1 teaspoon of coriander seeds ( toasted and ground)
1 teaspoon of cumin seeds
1/2 teaspoon of fennel seeds (optional)
1 clove of garlic (peeled and smashed)
2 tablespoon of olive oil/rice bran oil/coconut oil
1 kilogram of mixed kumara, pumpkin and potato (chopped into pieces)
1 onion (diced)
1 red pepper (seeded and chopped into chunky pieces)
1/2 teaspoon of Hot Samoan Boys Chilli Sauce
salt and freshly grated black pepper to taste
Coriander leaves to garnish


Stir all the ingredients except the red pepper and coriander leaves together.
Put in a large baking dish.
Bake at 200 degrees C for 15 minutes.
Add the red pepper and continue to bake for about 20 minutes until the kumara, pumpkin and potato have started to brown and are tender.
Before serving sprinkle with coriander leaves as a garnish.

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