Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Spiced Roast Cauliflower, Sweet Potato and Okra with Yogurt and Almonds
Introduction from Rukmini Iyer
This all-in-one smoky, roasted vegetable dish gives you all the flavour of a slow-cooked curry, without any of the stirring. If you feel like extra carbs alongside, serve it with a bowl of brown rice or bulgur wheat.
Ingredients
Method
Preheat your oven to 180°C fan/200°C/gas 6.
Place the cauliflower and sweet potato chunks in a large roasting tin. 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 sea salt. Mix well to coat, then cover the tin with foil and place in the oven to roast for 20 minutes.
Mix the remaining spiced oil with the okra, and set aside.
After 20 minutes, remove the foil from the roasting tin, scatter over the okra, season generously with sea salt, then return the tin, uncovered, to the oven for a further 20 minutes.
For the dressing, mix together the yogurt and lemon juice and set aside. Serve the vegetables hot from the oven, drizzled with the yogurt dressing, and scattered with the toasted flaked almonds, red onion and herbs.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
Buy From
You might also like
