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🍽️ Roasted Winter Vegetables with Creamy Curry Dip

460 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 300 g
• sweet potatoes 1 pc.
• carrots 250 g
• parsnips 250 g
• onions, red 2 pc.
• thyme, fresh 10 g
• olive oil 3 tbsp
• salt pinch
• hokkaido pumpkin 400 g
• mango 1 pc.
• shallots 2 pc.
• cashew nuts 60 g
• quark 40% fat in dry matter 400 g
• yogurt, plain 150 g
• curry powder 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash and peel the potatoes, sweet potato, carrots, and parsnips.
3. 3. Cut the potatoes into 1 to 2 centimeter thick wedges.
4. 4. Cut the carrots and parsnips into batons.
5. 5. Halve the onions, peel them, and cut them into quarters.
6. 6. Wash the thyme and shake it dry.
7. 7. Pluck the thyme leaves from the stems and chop them finely.
8. 8. Place the prepared vegetables and thyme on a baking sheet.
9. 9. Add oil, pepper, and a little salt, then mix everything well.
10. 10. Bake the vegetables in the oven for about 15 minutes until golden brown.
11. 11. Wash the pumpkin and halve it.
12. 12. Remove the seeds with a spoon.
13. 13. Cut the pumpkin halves into narrow wedges.
14. 14. Turn the vegetables on the sheet once.
15. 15. Fold the pumpkin wedges into the rest of the vegetables.
16. 16. Bake everything for another 20 to 30 minutes.
17. 17. Wash the mango and peel it.
18. 18. Cut the flesh from the pit and dice it finely.
19. 19. Halve the shallots, peel them, and dice them finely.
20. 20. Lightly roast the cashew nuts without fat in a pan.
21. 21. Let the nuts cool down briefly and then chop them.
22. 22. Mix the chopped cashews with the mango, shallots, quark, and yogurt.
23. 23. Season the dip with curry and salt.
24. 24. Take the vegetables out of the oven.
25. 25. Serve the vegetables with the curry dip.

Nutrition per serving

• kcal: 460
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 53 g