A tasty low-fat alternative to roast vegetables.
This tasty Masala mix can be made in advance in bulk, for larger groups and taken on school-camps or frozen in separate bags and used for several family sized meals.
Or follow the recipe below for 1 family of 4 sized meal.
Perfect with potatoes, kumaras and other root vegetables.
Serves 4
For the masala:
1 onion, peeled and roughly chopped
1 clove garlic, peeled and chopped
1 cm ginger, peeled and chopped
½ red chilli, deseeded and chopped
1 green chilli, deseeded and chopped
1 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
½ tsp garam masala
1-2 Tbsp canola oil
500g roasting potatoes, chopped
chopped coriander to garnish
Preheat oven to 160°C.
Prepare the masala by placing all ingredients in a food processor and blitzing. Add 2 Tbsp water if necessary.
Heat the oil in a heavy-based frying pan and add the masala. Fry over low heat for about 20 minutes. Remove from the heat and leave to cool for 15 minutes.
Place the potatoes in a baking dish, add masala and toss to coat potatoes.
Place in preheated oven and bake for about 20 minutes until potatoes are soft in the middle when pierced with a knife.
Remove from the oven and serve sprinkled with coriander.
All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes