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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 garlic cloves, peeled |
1 1/2-inch piece fresh ginger, peeled and thinly sliced |
1 jalapeño, quartered and seeded |
2 cups plain low-fat yogurt |
1 tablespoon sugar |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1/2 teaspoon cayenne |
8 small red potatoes, quartered |
1 medium butternut squash, peeled and cut into 2-inch pieces |
1 medium zucchini, sliced |
1 medium red onion, peeled and sliced |
1 cup frozen peas, thawed |
3 tablespoons chopped cilantro |
Directions:
1. Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.
2. Heat oven to 425º F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro. Serve, refrigerating a third of the vegetables for another use.
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