Spiced Roast Cauliflower, sweet potato and okra with yoghurt and almonds

Name: Spiced Roast Cauliflower, sweet potato and okra with yoghurt and almonds
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian, Asian
Ingredients: 2 small cauliflowers, cut into small florets; 2 medium-sized sweet potatoes, peeled & cut into 2cm cjunks; 6 cloves garlic, minced; 5cm ginger, minced; 4 tsps paprika; 4 tsps ground cumin; 100ml olive oil; sea salt; 360g okra, washed and dried, left whole; 200g yoghurt; 1 lemon, juice only; 80g flaked almonds, toasted; 0.5 red onion, finely sliced; handful fresh mint or coriander leaves, torn

5 steps

Prep:10minCook:40min

This all in one smoky, roasted vegetable dish gives you all the flavour of a slow-cooked curry, without an of the stirring. Serve with rice if you feel like adding some carbs! From The Roasting Tin by Rukmini Iyer.

Updated at: Thu, 17 Aug 2023 04:58:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories509.9 kcal (25%)

Total Fat37.1 g (53%)

Carbs39.5 g (15%)

Sugars10.5 g (12%)

Protein11.4 g (23%)

Sodium267.4 mg (13%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2cauliflowers

small, cut into small florets

2sweet potatoes

medium-sized, peeled & cut into 2cm cjunks

4 tspspaprika

4 tspsground cumin

100mlolive oil

sea salt

360gokra

washed and dried, left whole

200gyoghurt

1lemon juice only

80gflaked almonds toasted

0.5red onion

finely sliced

fresh mint leaves

or coriander, torn

Instructions

Step 1

Preheat oven to 180 degrees C, fan

Step 2

Place the cauliflower and sweet potato chunks in a larger roasting tin with a splash of water. In a small bowl, mix together the garlic, ginger, paprika, cumin and olive oil, then drizzle half this mixture over the cauliflower and sweet potato along with a good pinch of seasalt. Mix well to coat, then cover the tin with foil and place in an oven to roast for 20 minutes.

Step 3

Mix the remaining spiced oil with the okra and set aside

Step 4

After 20 mins, remove the foil from the roasting tin, scatter over the okra, season generously with seasalt then return to the tin, uncovered, for a further 20 minutes

Step 5

For the dressing, mix together the yoghurt and lemon juice and set aside. Serve the vegetables hot from the oven, drizzled with the yoghurt dressing, and scattered with the toasted flaked almonds, red onion, and herbs.