Roast Indian-Spiced Vegetables w Lime-Coriander Butter

The humble roast veggie tray is transformed into something delicious and interesting with the additions of Indian spice and a warming coriander and lime butter. You can use any veggies you have in season but opt for small baby beetroots or ready cooked beetroot rather than the larger varieties which will not cook in 25minutes.

I went for colourful here with some candy striped baby beetroot and rainbow carrots.

Vegan: You can use olive oil instead of butter and use coconut yogurt.

You don’t really need any starch, but warm naan or fluffy couscous would be good. A good mango chutney would be great here.

Any leftover veggies can be tossed into some quinoa the following day for a good salad.

Serves 4

• 300g small baby potatoes, scrubbed
• 3 small baby beetroots
• 6 long slim carrots, halved (or quartered if you can’t find slim carrots)
• medium cauliflower, broken into florets with the leaves
• 3 parsnips, halved (or quartered if huge)
• 4 garlic cloves, finely grated
• 5 tablespoons olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 3/4 teaspoon turmeric
• yogurt and chutney to serve

Coriander & Lime Butter

• 75g unsalted butter, room temperature
• pinch chilli flakes
• 2 tablespoons chopped coriander leaves
• fine zest of 1 lime + squeeze lime juice

1. Preheat the oven to 210c. Place a large (read huge) roasting tin or baking sheet with a lip round the edge, into the oven to heat up. You can also use a couple of smaller tins.
2. Put all the veggies in a large bowl and add the garlic, oil and seasoning.
3. Toast the cumin and coriander seeds in a frying pan for about a minute, or until you can smell the spices. Put the spices into a mortar with the turmeric and pound together. Add the spices to the veggies in the bowl and turn everything over in the oil or until everything is well covered.
4.  Roast for 25minutes, tossing the veggies around halfway through.
5. Mash the butter together with the chilli, coriander, lime zest and juice.
6. When the vegetables are ready put knobs of butter all the the top of the vegetables and allow to melt.
7. Serve the veggies in the roasting tin or transfer to a warmed bowl and serve with yogurt and chutney.