ROASTED CURRIED VEGETABLES WITH YOGURT AND MINT DIP RECIPE

Brighten up any roasted vegetables with this recipe Feeds 8-12

4 pounds mixed vegetables:
carrots, turnips. rutabagas, yams, winter squash, Yukon gold small potatoes, red skin waxy potatoes, sweet potatoes...any mix of your choosing   cut into, uniform bite sized pieces.

8 tbsp curry paste
 OR 
cook 8 tbsp curry powder in 3 tbsp neutral oil for 3 mins and add 4 cloves garlic smashed and hot sauce to taste.allow to cool before using.

Sea salt & ground black pepper

2 bunches chopped cilantro


1 x32ozs plain live yogurt
2 cup chopped peeled and seeded cucumber
1 bunch mint minced (1/2 cup)

PREHEAT OVEN 425F

COOK ALL THE VEGETABLES IN BOILING WATER FOR 4 MINS.
Drain well then put into a large bowl.
Sprinkle with salt & pepper, and using hands gently massage the curry paste into the vegetables...until all are well coated.

Spread vegetables onto a  greased cookie sheet and roast for 25-30 mins..until all are tender & evenly browned ( turn gently with a spatula as they roast).
Remove from oven and wait 10 mins before transferring to serving bowls.
Sprinkle with chopped cilantro and serve with dip.


Yogurt-mint Dip

Peel, de-seed the cucumber and chop into small pieces, sprinkle with salt and place in a sieve or colander for 20 mins.
Then rinse in cold water and shake dry.
In a medium bowl mix the minced mint into the plain yogurt, then fold in the cucumber.
Do not add salt or pepper to this dip..it is to smooth out the spiciness from the vegetables.