Get a load of these spices in a 5 minute curried potato dish, brown the sliced zucchini in a hot (fat free) skillet and serve with a superb parsley vinaigrette dressing along with fresh vegetables, nuts and seeds.
½cuptahini (see recipe for tahini under my tips section)
fresh mint for dressing
SPICES
2tbspsturmeric
½teaspooncumin spice
½teaspooncoriander
1teaspoonfennel seeds
½teaspoonsalt
½teaspoongaram masala
½teaspooncurry powder
3tbspscoconut oil
PARSLEY VINAIGRETTE
1cupparsley (finely chopped)
1largefreshly squeezed lemon and grated zest
3smallfresh garlic cloves (pressed)
½small red onion finely chopped
Prevent your screen from going dark
Instructions
SWEET POTATOES & CURRY
Heat the oven to 190 degrees C and prepare an oven tray with baking paper.
Rinse and cut the potatoes into cubes (peels on!)
Parboil or microwave steam the potatoes
Heat a pan, add all the spices, oil and salt bringing to a boil stirring constantly to prevent burning and adding a little water to allow the spices to cook properly
Add the potatoes into the pan and mix thoroughly with the spices.
Remove from the heat and toss into oven tray, drizzling some of the cooked spice mix over the potatoes.
Bake at 190 degrees for 10 to 15 minutes turning over once and adding any left over spice mix and a drizzle of olive oil if needed. Bake till golden brown.
ZUCCHINI
Heat a skillet, rinse the zucchini, slice length-ways with the peels on!
Add sliced zucchini into the skillet and brown on both sides. Set aside.
Parsley & Lemon Vinaigrette
Add the chopped parsley, garlic, red onion, lemon juice & zest into the bowl of a food processor and spin till you get a tasty green vinaigrette.
When the zucchini is browned pour in a little parsley vinaigrette, toss in the heat and set aside.
In a large slightly round bowl arrange all the prepared ingredients, drizzle some tahini dressing over the curried sweet potatoes for extra flavor, sprinkle promegranate and seeds over the bowl ingredients and a drizzle of balsamic over the strawberries. Enjoy :)