Tandoori roasted roots with crunchy sprout topping | Dinner Twist
Root vegetables roasted in an Indian tandoori marinade with basmati rice, sprinkled with crunchy sprouts and finished with a cooling dollop of coriander yog
Ingredients
- basmati rice 300g
- ginger 40g
- lemon 1
- natural yoghurt 1/2 tub (250g)
- sweet potatoes 500g
- purple carrots 2
- parsnips 2
- tomato 1
- shallot 1
- coriander 1/2 packet
- crunchy sprout combo 1/2 punnet
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