adapted from the green roasting tin – rukmini iyer
dry dish from southern india to be served with coconut yoghurt and basmati rice

ingredients for 2

veg:
8oz carrots halved and cut into strips, same length as
8oz fine green beans, remove ends
half cauliflower cut into small florets

1 tbs oil for roasting tin

spices
a few cms grated ginger
2 tsp mustard seeds
half teaspoon of ground tumeric or another curry
half teaspoon of chilli powder
dozen curry leaves
2 tsp sea salt

juice of a lemon

preparation

pre-heat oven to 200 deg C fan 220 deg C normal
mix carrots, beans and cauli in a large roating tin with oil, ginger and other spices

roast in oven for 30 mins

season with lemon juice

serve with basmati rice, coconut yoghurt and sprinkle with unsalted peanuts