Tandoori roasted roots with crunchy sprout topping

1. Cook the rice. Set oven to 200ºC. 
Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

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.

Notes:
Add some chilli flakes to the marinade if you like a bit of heat.

basmati rice 300g

ginger 40g
lemon 1
natural yoghurt 1/2 tub (250g)

sweet potatoes 500g
purple carrots 2
parsnips 2
tomato 1
shallot 1

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)