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🍽️ Spring Oven Vegetables with Curry Dip

445 kcal · 30 min · 4 servings

Ingredients

• Potatoes, mainly waxy 300 g
• Sweet potatoes 1 pc
• Onions, red 2 pcs
• Thyme, fresh 5 g
• Olive oil 3 tbsp
• Pepper, black ground pinch
• Salt pinch
• zucchini 500 g
• Vine tomatoes 500 g
• Green asparagus 1 bunch
• Mango 1 pc
• Shallots 2 pcs
• Cashew nuts 60 g
• Quark 40% fat in tran. 400 g
• Yogurt, plain 150 g
• Curry powder 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Thoroughly wash the potatoes and the sweet potato.
3. 3. Peel the potatoes and the sweet potato.
4. 4. Cut the potatoes and the sweet potato into wedges 1 to 2 centimeters thick.
5. 5. Halve the onions.
6. 6. Peel the onions.
7. 7. Cut the onions into quarters.
8. 8. Rinse the thyme.
9. 9. Dry the thyme.
10. 10. Pluck the thyme leaves from the stems.
11. 11. Finely chop the thyme leaves.
12. 12. Place the prepared vegetables and the thyme on a baking sheet.
13. 13. Add oil, pepper, and a little salt.
14. 14. Mix everything well.
15. 15. Bake the vegetables in the oven for about 15 minutes until golden brown.
16. 16. Wash the zucchini.
17. 17. Cut off the ends of the zucchini.
18. 18. Cut the zucchini into thick sticks.
19. 19. Rinse the tomatoes.
20. 20. Remove the stems from the tomatoes.
21. 21. Quarter the tomatoes.
22. 22. Wash the asparagus.
23. 23. Peel the lower third of the asparagus.
24. 24. Cut off the woody ends of the asparagus.
25. 25. Cut the asparagus stalks into pieces about 6 centimeters long.
26. 26. Turn the vegetables on the baking sheet once.
27. 27. Fold the zucchini, tomatoes, and asparagus into the vegetables.
28. 28. Bake everything for another 20 to 25 minutes.
29. 29. Wash the mango.
30. 30. Peel the mango.
31. 31. Cut the mango flesh from the pit.
32. 32. Dice the mango flesh into small pieces.
33. 33. Halve the shallots.
34. 34. Peel the shallots.
35. 35. Finely dice the shallots.
36. 36. Lightly toast the cashew nuts in a pan without fat.
37. 37. Let the cashew nuts cool down.
38. 38. Chop the cooled cashew nuts.
39. 39. Mix the chopped cashew nuts with the mango and shallots.
40. 40. Add quark and yogurt.
41. 41. Season the dip with curry and salt.
42. 42. Take the vegetables out of the oven.
43. 43. Serve the vegetables with the dip.

Nutrition per serving

• kcal: 445
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 49 g