1 small head cauliflower, cut into florets
2 carrots, sliced
3 red potatoes, unpeeled, cleaned and cubed
3 tablespoons olive oil
sea salt, to taste
freshly ground
black pepper, to taste
2 tablespoons
curry powder pinch
turmeric pinch
cumin pinch
cinnamon 1 tablespoon tomato paste
3 cloves garlic, minced
1 red chile, seeded and finely chopped
2 shallots, chopped
1/4 cup plain nonfat yogurt
1/4 cup finely chopped cilantro
1/2 cup fresh or frozen peas
1 teaspoon grated fresh ginger
2 cups basmati rice
Place the cauliflower, carrots, and potatoes in a roasting pan and coat well with 2 tablespoons of the olive oil.
Toss the vegetables with salt and pepper.
Place the pan in an oven preheated to 400 degrees. Roast the vegetables for 25 to 30 minutes, stirring once or twice.
Heat up the rest of the ingredients and add to the veggies. Serve over rice.
