Curried roots are an autumn game changer, we love how sweet and nutty they go when roasted. Here we’ve made a cheeky coriander chilli yoghurt and fried off some mango chutney glazed halloumi to go with for an epic veggie meal.
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Serves
4
Sweet Potatoes
Carrots
Parsnips
Red Onions
Curry Powder
Green Chilli
Fresh Coriander
Greek Yoghurt
Mango Chutney
Limes
Fresh Rocket
Halloumi
Nigella Seeds
Bread
Serves
4
Sweet Potatoes
Carrots
Parsnips
Red Onions
Curry Powder
Green Chilli
Fresh Coriander
Greek Yoghurt
Mango Chutney
Limes
Fresh Rocket
Halloumi
Nigella Seeds
Bread
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Step 1.
Preheat your oven to 220°C.
Step 2.
Leaving the skin on the sweet potato cut into medium-sized pieces. Depending on your carrots and parsnips, peel and then cut into the same size pieces. Cut the onions into wedges.
Step 3.
Toss the veg on your largest roasting tray (or do it between two trays if easier) with the curry powder, plenty of seasoning and a good glug of neutral oil. Spread into a single layer then roast for 25-30 mins until tender and a little caramelised.
Step 4.
Meanwhile roughly chop the green chilli and three-quarters of your coriander (stalks and all). Add to a mini food processor or blender along with 100g yoghurt and 1 tsp mango chutney. Zest and juice in 1 lime, blitz until a vivid green yoghurt then stir back through the remaining yoghurt to thicken, season to taste.
Step 5.
Once the veg is nearly cooked through, cut the halloumi into cubes. Fry over a medium-high heat until nicely golden on both sides then remove the pan from the heat, stir through the remaining 2 tbsp mango chutney, onion or cumin seeds, tossing to coat the halloumi in the spiced glaze.
Step 6.
Mix the rocket, remaining coriander leaves, curried roots and remaining lime juice together. Spread the yoghurt across the bottom of a bowl, top with the roasted roots and crispy glazed halloumi, to serve. If you’re feeling extra hungry, eat it with bread.
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