Name: Curry Roasted Carrots and Parsnips with Chilli Yoghurt
Total time: 60 min
Yield: 4
Cuisine: Indian-Inspired
Ingredients: 500g Carrots; 500g Parsnips; 2 Tbsp Curry Powder; 250g Pouch of Rice or Quinoa; 300g Natural Yoghurt; 80g Pomegranate Seeds; 2 Green Chillies; Bunch of Mint; 2 Tbsp Honey; 1 Lemon; Salt; Olive Oil

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Roasted roots to welcome in the new season, can't beat 'em! We got all the ingredients from Aldi for just £4.09 per person. Bargain.

Curry Roasted Carrots and Parsnips with Chilli Yoghurt

Cut your carrots and parsnips in half vertically.

Pop your veg in a large baking tray. Drizzle with your curry powder, olive oil and a pinch of salt, then roast for 45 mins, tossing every so often so that they cook evenly.

Roughly chop your mint and one of your green chillies. Finely slice your other chilli.

Add your yoghurt to a bowl along with your chopped mint, chopped chillies and lemon zest. Mix until totally combined, then season to taste with salt.

When 45 mins are up, get your veg out the oven and drizzle over your honey. Give the tray a toss, then pop it back in the oven for 15 mins.

Once your carrots and parsnips are cooked, toss your quinoa pouche into the tray. Toss to coat.

Swoosh your green yoghurt around your serving plate. Place your carrot mixture on top. Drizzle with your pomegranate seeds and finely sliced chillies. Finish with a little drizzle of olive oil, then serve with a wedge of lemon.


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ALDI

Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

Easy

£5-£8

We’ve made this recipe using accessible and affordable ingredients from Aldi.

Aldi Logo Blue

Indian-Inspired

Veggie

Curry Roasted
Carrots &amp; Parsnips
with 
Chilli Yoghurt

Lunch

Heat your oven to 200°C.

Cut your carrots and parsnips in half vertically.

Pop your veg in a large baking tray. Drizzle with your curry powder, olive oil and a pinch of salt, then roast for 45 mins, tossing every so often so that they cook evenly.

Roughly chop your mint and one of your green chillies. Finely slice your other chilli.

Add your yoghurt to a bowl along with your chopped mint, chopped chillies and lemon zest. Mix until totally combined, then season to taste with salt.

When 45 mins are up, get your veg out the oven and drizzle over your honey. Give the tray a toss, then pop it back in the oven for 15 mins.

Once your carrots and parsnips are cooked, toss your quinoa pouche into the tray. Toss to coat.

Swoosh your green yoghurt around your serving plate. Place your carrot mixture on top. Drizzle with your pomegranate seeds and finely sliced chillies. Finish with a little drizzle of olive oil, then serve with a wedge of lemon.

Healthy

Carrot

Gram

Parsnip

Curry Powder

Tablespoon

Cooked Quinoa

Quinoa

Yoghurt

Pomegranate Seeds

Green Chilli 

Mint

Honey

Lemon

Salt

Olive Oil

Curry

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