2. Combine 1/2 cup yoghurt, lemon zest and juice, grated ginger, 2 tbsp oil, 1/2 tbsp turmeric, 1 tbsp paprika and 1 1/2 tbsp garam masala in a baking dish.
3. Dice sweet potatoes, carrots and parsnips into similar size pieces. Wedge tomato and shallot. Toss into marinade and season with salt and pepper. Roast in oven for 20-25 minutes until tender and cooked through.
4. Chop coriander. Combine with 1/2 crushed garlic clove and 1/2 cup yoghurt. Season with salt and pepper.
5. Divide rice among plates, top with vegetables and dollop with yoghurt. Scatter over crunchy sprouts.
Add some chilli flakes to the marinade if you like a bit of heat.
natural yoghurt 1/2 tub (250g)
sweet potatoes 500g
purple carrots 2
coriander 1/2 packet
crunchy sprout combo 1/2 punnet
From your pantry:
oil (for cooking), salt, pepper, ground turmeric, ground paprika, garam masala, garlic (1/2 clove)