Vadouvan and lemon roasted vegetables

Take your roast veggies to the next level with Curtis Stone's Indian-inspired spice mix made with tumeric, nutmeg, chill and cardamon.

• 1/2 cup (125ml) olive oil
• 1 quantity Vadouvan Spice Mix, (see notes), divided
• 350g small carrots (about 4), peeled, halved lengthways
• 350g small parsnips (about 4), halved lengthways
• 300g Carisma or washed potatoes (about 3), quartered
• 1 head cauliflower (about 400g), broken into small florets
• 1/2 mini savoy cabbage, outer leaves removed, quartered lengthways through core
• 1 lemon, thinly sliced
• 1/3 cup (95g) plain yoghurt
• 2 teaspoons lemon juice
• 1/2 cup coriander leaves

1. Step 1

   Position racks in centre and bottom of oven and preheat oven to 250C (230C fan-forced). Place 2 heavy large baking trays in oven.

2. Step 2

   In a small frying pan over medium heat, heat oil. Add 2 1/2 tablespoon of vadouvan spice mix. Stir for 1 min or until mixture begins to sizzle. Remove from heat. In a large bowl, toss carrots, parsnips and potatoes with half the oil mixture to coat. In another bowl, toss cauliflower, cabbage and lemon slices with remaining oil mixture to coat. Season each mixture with salt and pepper.

3. Step 3

   Add carrot mixture to one preheated baking tray and roast, stirring occasionally, for about 35 mins, or until vegetables are tender and deeply browned all over. During the last 25 mins, roast the cauliflower and cabbage on the second baking tray, dividing the lemon slices between trays.

4. Step 4

   Meanwhile, in a small bowl, mix yoghurt, 1 teaspoons vadouvan spice mix, lemon juice and ¼ tsp salt.

5. Step 5

   Spoon some of the yoghurt mixture over a serving platter. Arrange the vegetables on the platter. Drizzle with the remaining yoghurt mixture. Garnish with coriander leaves. Sprinkle with the remaining vadouvan spice mix to serve.

To make the Vadouvan spice mix:

In a frying pan over medium heat, toss the following ingredients for about 3 mins, or until spices are aromatic. Remove from heat.

• 7 whole cloves
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

Let the mixture cool slightly, then stir in the following ingredients.

• 2 teaspoons onion powder
• 1 teaspoon garlic powder

Add toasted spices to a spice grinder or small food processor with the following ingredients. Process until finely ground.

• 1 teaspoon ground turmeric
• 1 teaspoon ground nutmeg
• 1/2 teaspoon dried chilli flakes
• 1/2 teaspoon ground cardamom
• 6 fresh curry leaves (optional)

Makes 1/4 cup