Roasted Tandoori Root Vegetables
Tip: Potatoes, celeriac, butternut squash and/or pumpkin can be substitute for any of the root veggies if desired
2 packages (each 8.5 oz) Royal Ready to Heat – Tikka Masala Rice
3/4 cup plain yogurt, divided
2 tbsp canola oil
1 tbsp lemon juice
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp curry powder
1/2 tsp garam masala
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 lb sweet potatoes, chopped into 2-inch chunks
3 carrots, chopped into 2-inch chunks
3 parsnips, chopped into 2-inch chunks
3 golden beets, chopped into 2-inch chunks
2 tbsp finely chopped fresh cilantro
- Preheat oven to 400° In large bowl, toss together 1/4 cup yogurt, oil, lemon juice, paprika, cumin, coriander, curry powder, garam masala, salt, pepper and cayenne pepper.
- Toss in sweet potatoes, carrots, parsnips and beets until well coated. Transfer to parchment paper-lined baking sheet; bake for 45 to 50 minutes or until golden brown and tender.
- Meanwhile, prepare rice according to package directions. Serve roasted vegetables on top of rice. Garnish with a dollop of yogurt and sprinkle of cilantro before serving.