Ingredients
Place the vegetables in the ActiFry pan. Drizzle the remaining oil over the
vegetables. Cook for 20 minutes.
Place the vegetables in a large bowl. Add the garlic and ground spices and
toss together to mix well, then add 2 ActiFry spoonfuls of the oil and toss
together until the vegetables are coated all over.
• 1 kg (21/4 lb) mixed root vegetables (such as potatoes, sweet
potatoes, parsnips and swede)
• 2 cloves garlic, finely chopped
• 1 teaspoon hot chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 light olive oil
• 3 sunflower or pumpkin seeds (optional)
• Salt and freshly ground black pepper, to taste
• 1-2 chopped fresh coriander
Peel the vegetables, then cut them into 1 cm (1/2 in) cubes. Rinse the diced
vegetables thoroughly, drain, then dry them well on a clean tea towel.
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Add the sunflower or pumpkin seeds, if using, and cook for a further 5-10
minutes, or until the vegetables are tender. Season to taste with salt and
pepper, then stir in the chopped coriander. Serve with grilled lean red meat,
chicken or fish and cooked vegetables such as broccoli florets or green beans.
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• Serves: 4
• Preparation - 20min
• Cooking - 25-30min
Variations
• Use sesame seeds in place of sunflower or pumpkin seeds.
• Use chopped fresh flat-leaf parsley instead of fresh coriander.
Spiced root
vegetable medley
Nutrition notes
Good source of fibre.
Nutrition information per serving
281 kcal / 1181 kJ
• Protein: 4 g
• Fat: 12 g
• Saturated fat: 2 g
• Carbohydrate: 42 g
• Fibre: 7 g
• Salt: 0.1 g
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