Vegetable sabzi


Serves 4 Ready in 40 min­utes

750g small new pota­toes, halved 1 but­ter­nut squash, peeled, de­seeded and cut into chunks Salt and black pep­per 1 onion, roughly chopped ½tsp turmeric 1tsp ground cumin 1tbsp tomato purée 300ml boil­ing vegetable stock 1 lime, halved 250g cherry to­ma­toes, halved

400g can kid­ney beans, drained and rinsed 250g baby spinach leaves 4tbsp co­rian­der, chopped 2tsp tar­ragon, chopped 2tsp fresh dill, chopped Fat-free nat­u­ral yo­ghurt and pa­prika, to serve

1 Pre­heat the oven to 180°C/fan 160°C/gas 4. Cook the pota­toes and squash in a pan of salted boil­ing wa­ter over a high heat for 7-8 mins. Drain well. Place a large non­stick roast­ing tin over a high heat. Add the onion, turmeric, cumin, tomato purée and half the stock, and stir well. Turn the heat down to low and cook for 5 mins, stir­ring oc­ca­sion­ally. 2 Add the pota­toes, squash and all the re­main­ing in­gre­di­ents, ex­cept the herbs. Stir well, trans­fer to the oven and roast for 20 mins. Squeeze the juice from the hot lime halves over every­thing, and stir in the fresh herbs. Sea­son, and serve with the yo­ghurt sprin­kled with pa­prika.

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