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Roast Indian-spiced vegetables with lime-coriander butter

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 45 minutes

Serves: 6

Ingredients

400g small waxy potatoes, quartered
3 small-medium ready cooked beetroot, halved
8 long slim carrots, halved (or 4 large carrots, quartered, if you can’t find slim ones)
1 head cauliflower, broken into florets (use the leaves too)
3 parsnips, trimmed and halved lengthways
3 cloves garlic, grated to a purée
5 tbsp extra virgin olive oil or groundnut oil
2 tsp cumin seeds
2 tsp coriander seeds
¾ tsp ground turmeric

For the butter
75g butter, at room temperature
1 red chilli, halved, deseeded and chopped (or ½ tsp chilli flakes)
2 tbsp finely chopped coriander
Finely grated zest of 1 lime
Squeeze of lime juice

Method

1. Preheat the oven to 220°C, gas mark 7. Get out a large roasting tin or baking sheet with a lip round the edge (the tin I use measures 36x38cm) or use a couple of big tins. As soon as the oven is hot, put the tin or tins in the oven to heat up.

2. Put the vegetables in a very large bowl and add the garlic, oil and seasoning. Toast the cumin and coriander seeds in a dry frying pan for about a minute, or until you can smell the spices toasting. Put the spices into a small mortar with the turmeric and pound all this together.

3. Add the spices to the vegetables in the bowl and turn everything over with the oil. Take the hot tin or tins out of the oven and tumble the vegetables into them. Roast for 25-30 minutes, tossing the vegetables around half way through.

4. Mash the butter together with the chilli, coriander, zest and lime juice. When the vegetables are ready, either transfer them to a broad shallow bowl or serve in the tin in which they’ve cooked. Put knobs of the butter all over the top and allow this to melt. Take the vegetables to the table – or transfer them to a warm platter – and serve with plain yogurt, Indian-style chutney and rice pilaf or naan.