US
Cauliflower and carrot sabji
Prep and cooking time: 45mins
Complex carb portions, per serving: 0
Ingredients
Serves: 4
2 cloves garlic, grated
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground chilli or fresh chilli
1 lemon, juiced
2 tbsp extra virgin olive oil
1 large cauliflower, cut into florets
3 carrots, cut lengthways into 5cm long batons
1 brown onion, cut into quarters
1 large handful of coriander, roughly chopped
Method
Preheat the oven to 180°C/200°C fan.
Combine the garlic, turmeric, cumin, coriander, chilli, lemon juice, and olive oil in a small bowl to create a paste.
Place the vegetables in a large baking dish and cover with the spice paste, add salt and pepper to taste. Toss vegetables until coated in spice paste. Add a little extra olive oil to help with this.
Roast for 30-40mins.
Garnish with fresh coriander leaves and serve.
Second Nature special tip
Serve alongside Coconut daal for a meal balanced in protein, complex carbohydrates, and non-starchy vegetables.