Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
22
High
Nutrition per serving
Calories289.2 kcal (14%)
Total Fat10.3 g (15%)
Carbs45.9 g (18%)
Sugars14.4 g (16%)
Protein6.7 g (13%)
Sodium661.9 mg (33%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
To roast:

3sweet potatoes
peeled and sliced

5carrots
chopped

3orange bell peppers
roughly chopped

1 bulbgarlic
head off

3 Tbspolive oil

paprika

1 Tbspmedium curry powder

2 tspturmeric
To fry:

1 tspfennel seeds

1 tspcoriander seeds

1red onion

3shallots
chopped

3sticks celery

3garlic cloves
chopped

2 Tbspginger
fresh grated

1 tspmedium curry powder
Then:
Instructions
Step 1
Put the roasting vegetables in a roasting dish, sprinkle with the spices then put the olive oil in your hands, coating the vegetables with your hands. Roast at 200 C with the grill on for about 30 mins (shifting halfway through) until the vegetables have some brown colour.
Step 2
Meanwhile prep the celery, shallots, garlic, ginger and onion and fry in a very large saucepan with the spice powder, fennel and coriander seeds for 10 mins until soft and fragrant. Then add the stock and tomatoes and bubble with the lid on until the roasting vegetables are ready.
Step 3
Add the roasting vegetables to the saucepan, with 1 cup of water and blitz until smooth. Then stir through the yoghurt.
Notes
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Makes leftovers
One-dish
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