Korma Roasted Fall Vegetables with Yogurt Sauce

Korma Roasted Fall Vegetables with Yogurt Sauce

ATTRIBUTES:  Vegetarian, lunch, dinner, side dish, healthy

PRODUCT USED: Saha Indian Korma Curry Base™

PREP TIME: 15-20 minutes COOK TIME: 25-30 minutes

SERVES: 4-6 (side dish) 2-4 (main with rice, etc.)

Ingredients:

• 1/3 cup (80 ml) Saha Indian Korma Curry Base™
• 2 tbsp (30 ml) lemon juice, divided
  
• 2 tbsp (30 ml) olive oil
• 2 cups (500 ml) squash butternut, nugget, spinelli - pictured) peeled and cut in a large dice
  
• 2 cups (500 ml) cauliflower, cut into small florets
• 1 cup (250 ml) celeriac, peeled and cut in a large dice
• 1/2 cup (125 ml) plain, Balkan style yogurt
• 2 tbsp (30 ml) cucumber, small dice
• 2 tbsp (30 ml) red onion, small dice 
  
• salt and pepper to taste
• 1/3 cup (80 ml) almonds, slivered and toasted
  
• 1/4 cup (60 ml) cilantro, coarsely chopped

Directions:

1. 1. Preheat oven to 400F and line a baking tray with parchment paper. 
   2. In a large bowl, combine the Saha Korma Curry Base, olive oil and one tbsp of the lemon juice and mix until well combined.
   3. Add the squash, cauliflower and celeriac and toss with the marinade until well coated.
   4. Transfer to the lined baking tray and spread evenly.
   5. Move the tray to the preheated oven and roast for 25-30 minutes, or until well browned and softened.
      
   6. In a small bowl, combine the yogurt, remaining lemon juice, cucumber and onion and mix until well combined.
   7. Divide the roasted vegetables evenly between plates or bowls and garnish with the chopped cilantro and toasted almonds.
   8. Serve with the yogurt sauce on the side or drizzled over the vegetables.