Rebecca’s recipe of the week: Roasted Roots | Canalside Community Food

This week’s recipe is a delicious roasted veg with Eastern flavours. You can buy fresh curry and Kaffir lime leaves at the Oriental Supermarket on the High Street, Leamington.

Roasted Root Vegetables with Curry Leaves and Lime
serves 4

400g carrots
400g parsnips
400g swede
60 ml olive oil
3 tablespoons lime juice (about 2 limes)
2 teaspoons curry powder
6 Kaffir lime leaves, finely shredded
2 stems of curry leaves
4 tablespoons fresh coriander, chopped
1 teaspoon salt
freshly-ground black pepper (to taste)

Preheat the oven to 240C.
Peel the carrots and cut them into batons. 6cm x 2 cm is a good size but it doesn’t matter that much; smaller batons will cook more quickly.
Peel the parsnips and cut into similar-sized batons. Ditto the swedes.
Place the vegetables in a roasting tray
Mix the olive oil, 1.5 tablespoons of lime juice, curry powder, salt and pepper and pour over the vegetables. Toss them together to coat.
Roast for 30 minutes, turning occasionally.
Add the lime and curry leaves and roast for a further 10 minutes or so. It’s done when the vegetables are tender and attractively browned.
Remove from the oven, pour over the remaining 1.5 tablespoons of lime juice and serve, garnished with fresh coriander. Yotam recommends accompanying it with some rice.

(Adapted from Yotam Ottolenghi, Plenty More.)