Curry Roasted Patty Pan Squash and Potatoes (Vegan)
These Curry Roasted Patty Pan Squash and Potatoes fragrant and flavourful with spices and herbs cheer up spirits with their bright colours and warm up bodies with their spice! Happy Monday!
Ingredients (serves 3 to 4):
1 (1-kilogram/2.30-pound) Patty Pan Squash
4 medium Garden Potatoes
1 onion
1/2 tablespoon Garam Masala
1/2 teaspoon Red Chili Flakes
1 heaped teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
half a dozen large fresh mint leaves
Preheat oven to 200°C/395°F.
Thoroughly scrub Patty Pan Squash and Garden Potatoes under cold water.
Halve and seed Patty Pan Squash (collect and dry the seeds if you wish to add the squash to your Kitchen Garden!) Cut Patty Pan Squash into thick wedges, and place them into a large roasting tin.
Halve Potatoes, and add them to the tin as well.
Peel onion and cut it into quarters. Add to the tin.
Sprinkle vegetables generously with Red Chili Flakes, Garam Masala, coarse sea salt and black pepper. Drizzle with olive oil, and toss to coat Patty Pan, onion and Potatoes into oil and spices.
Place roasting tin in the middle of the hot oven, and roast, at 200°C/395°F, for 1 hour.
Finely chop mint leaves.
Once golden brown and fragrant, serve Curry Roasted Patty Pan Squash and Potatoes hot, sprinkled with chopped mint.
