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Indian-spiced Root Vegetables
Cancer Survivor's Guide, tweaked by Mary H.
This dish disappeared quickly at a potluck. Imagine chunks of root vegetables, crispy outside and soft within, combined with Indian flavors and beans.
1180 ml 5 cups chopped root vegetables. Mary used:
squash
parsnip
rutabaga
carrots
beets
yellow potatoes
onion
1-3 garlic cloves, minced
350 ml1 & 1/2 c. beans
seasoning mix:
59 ml1/4 c. minced cilantro
5 ml1 tsp. curry powder
5 ml1 tsp. garam masala
1 ml1/4 tsp. salt
1 ml1/4 tsp. black pepper
Preheat oven to 400 degrees.
Oil a large shallow baking pan or line it with foil.
Place all the chopped vegetables in a large bowl and toss with seasoning mix until well coated. Drizzle with a little olive oil and toss again. Spread vegetables in a single layer on the baking pan. Roast for 10 minutes.
Turn vegetables over and roast for 10-30 minutes longer until evenly tender.
Heat the beans and stir them in. Serve hot.
I used black beans (seen in the photo) but I think garbanzos would go better with Indian spices---next time.--Eve