If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.
This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.
The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.
Similar recipes include Turnip and Swede Gratin, Butter Braised Turnips, Celeriac Salad, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan, and Perfect Roasted Potatoes.
Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.
Continue reading “Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, Chilli Cabbage, Ladyfingers Masala, and Olan.
Or explore some spicy soups – Curry Laksa with Fried Tofu, Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes, and S. E. Asian recipes. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”