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Curry Roasted Carrots and Parsnips with Chilli Yoghurt

SERVINGS

4 People

COOK TIME

N/A

AUTHOR

Ben Lippett

🔥 Nutritionper serving

282

Calories

Protein

8g

Carbs

46g

Fat

7g

Sat. Fat

1g

Fibre

7g

Sugars

17g

Sodium

47mg

Veggie Pescatarian Lunch Budget High Fibre Accessible Ingredient Adventurous Gut-Friendly Good To Freeze Good To Store Good to Reheat Indian-Inspired Curry Aldi Healthy Spring

Curry Roasted Carrots and Parsnips with Chilli Yoghurt

SCALE RECIPEAdjust quantities

4 Servings

Carrot

500 g

Parsnip

500 g

Curry Powder

2 tbsp

Cooked Quinoa

250 g

Yoghurt

300 g

Pomegranate Seeds

80 g

Green Chilli

2

Mint

25 g

Honey

2 tbsp

Lemon

1

Salt

Olive Oil