Ingredients
Method
1.Preheat oven to 160°C.
2.Prepare the vegetables by cutting the cauliflower into golf ball-sized florets and peeling the carrots.
3.In a bowl, mix the spices with the yoghurt and 2 tbsp of oil. Add the vegetables and toss to coat in the spiced yoghurt mix. Lay on a baking tray. Drizzle with a little oil. Bake for 1 hour. Increase oven temperature to 200°C and place the vegetable tray on a high level in the oven and cook until the edges begin to crisp – about 20 minutes.
4.Liberally brush poppadoms with oil on both sides and place on a tray under a hot grill. Watch carefully and when they begin to puff and bubble, turn and cook the second side until golden. Set aside.
5.Mix the remaining 3 tbsp of yoghurt with the mint leaves and lemon juice for a dipping sauce.
6.Garnish the baked spiced veges with mint leaves and serve with the poppadoms and dipping sauce.
Note
- Serves 2-4. – Try using different vegetables – broccoli, potatoes, pumpkin or kumara – just make sure you cut them to a size and shape that will ensure they all cook at the same time.
