Plant-Based
Indian roast veg with chopped herbs and papadums - Roast Indian pumpkin tossed with a crispy chopped salad and fresh herbs. Finished with crunchy crushed papadums and a chilli lime dressing.
1. Set oven to 200ºC. Slice onion, trim and halve green beans. Cut pumpkin pieces in half. Toss vegetables with 1 tsp ground coriander, 2 tsp curry powder, 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until golden.
2. Cook the papadums according to preferred method on the packet (see notes).
3. Grate carrots, deseed and slice cucumber, trim and dice radishes. Roughly chop coriander and mint.
4. Zest and juice lime. Combine with yoghurt, 2 tbsp olive oil, 1 tbsp soy sauce and 1/2 tsp chilli flakes.
5. Layer roast vegetables with fresh salad. Drizzle over dressing and crush over papadums to serve (or use them as cups).
Tip!
Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
2. Cook the papadums according to preferred method on the packet (see notes).
3. Grate carrots, deseed and slice cucumber, trim and dice radishes. Roughly chop coriander and mint.
4. Zest and juice lime. Combine with yoghurt, 2 tbsp olive oil, 1 tbsp soy sauce and 1/2 tsp chilli flakes.
5. Layer roast vegetables with fresh salad. Drizzle over dressing and crush over papadums to serve (or use them as cups).
Tip!
Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
red onion 1/2
green beans 1/2 punnet
diced pumpkin 500g
ground coriander 1 tsp
curry powder 2 tsp
cumin papadums 1 packet
carrots 2
Lebanese cucumber 1
radishes 1 bunch
coriander 1/3 bunch
mint 1 packet
lime 1
natural yoghurt 1 tub
soy sauce 1 tbsp
chilli flakes 1/2 tsp
From your pantry: Oil, salt & pepper
green beans 1/2 punnet
diced pumpkin 500g
ground coriander 1 tsp
curry powder 2 tsp
cumin papadums 1 packet
carrots 2
Lebanese cucumber 1
radishes 1 bunch
coriander 1/3 bunch
mint 1 packet
lime 1
natural yoghurt 1 tub
soy sauce 1 tbsp
chilli flakes 1/2 tsp
From your pantry: Oil, salt & pepper
