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Roasted vegetables need not be boring or plain. Take Diana Henry’s roasted Indian-spiced vegetables with lime-cilantro butter as proof. The Indian-inspired dish from her new cookbook, From the Oven to the Table, is rich with heady spices and can be made in practically no time.
“The next time you crave Indian takeout (usually, for me, on a Friday evening when I’m exhausted),” Henry writes, “make this instead. You just need to slice some vegetables, then it’s 25 minutes in the oven. It is the simplest, loveliest dish: beautiful (the color of the vegetables, especially with the red-and-green-flecked butter melting over them), earthy and aromatic.”
Henry calls for whole cumin and coriander seeds, which are more fragrant and flavorful than ground. If you don’t have a mortar and pestle or a spice grinder, you can crush the spices with the back of a knife, a skillet or a sheet pan.
“Serve it with plain yogurt (Greek yogurt is too creamy; you want something acidic to cut the sweet vegetables) with nigella seeds sprinkled on top and some chutney (fresh or store-bought),” she continues. “You don’t really need more starch, but warm naan bread is good too.”
Well, we’ve never said no to naan.
Excerpted with permission from From the Oven to the Table by Diana Henry, published by Octopus Books, 2019.
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