May 25, 2021
Serves 3 to 4
1 bunch asparagus, trimmed
2 cups (8 ounces) sugar snap peas, cut into half lengthwise
1 bell pepper, cored and cut into thin strips
1 teaspoon sea salt
1 teaspoon cumin seeds
2 to 3 tablespoons olive oil
1 cup thick plain whole-milk yogurt
1/2 teaspoon sea salt
1 teaspoon cane sugar
2 tablespoons olive oil
1 teaspoon minced garlic
15 to 20 kari leaves
1 teaspoon black mustard seeds
1/2 teaspoon chili powder (optional)
Preheat oven to 450°F. Combine the asparagus, sugar snap peas and bell pepper with the salt, cumin seeds and olive oil. Spread on a baking sheet and place in the oven for 5 to 6 minutes. Remove and let the vegetables rest for a few minutes.
To make the yogurt sauce_ Combine the whole milk yogurt with salt and sugar. Sprinkle chili on top of the yogurt. In a small frying pan, heat the olive oil, add the minced garlic, kari leaves and mustard seeds. Pour this over the yogurt, making sure the hot oil hits the chili powder. Serve alongside the roasted vegetables.
If making dairy-free, replace with coconut yogurt and add the juice of one lime to the coconut yogurt.
Replace cumin seeds with mustard, coriander, or fennel seeds.
December 02, 2022