Ingredients
- 150 ml tamarind liquid
- 6 carrots scrubbed and cut in half lengthways
- 12 small new potatoes
- 3 large parsnips cut into quarters lengthways and cored
- 3 red onions peeled and quartered
- 1 head garlic divided into cloves but not peeled
- 4 tbsps sunflower oil
- 1/2 tsp ground turmeric
- 2 tsps cumin seeds
- 1 tsp nigella seeds
- sea salt & black pepper
Servings:
Instructions
- Preheat the oven to 220 C, 425 F Gas Mark 7.
- Put all the ingredients into a roasting tin and turn the vegetables to coat evenly. Cover with foil and cook in the oven for 20 minutes. Remove the foil and stir well, then return the pan to the oven and roast for a further 45 to 50 minutes, stirring once or twice.
- The vegetables should be very tender and patched with brown. Serve hot or warm.
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