Roasted Cauliflower Curry
From the kitchen of Chef Tse

Serves 8

For the curry paste

• 2 tablespoons whole coriander seeds
• 1 tablespoon whole cumin seeds
• 1 teaspoon whole mustard seeds
• 1/2 teaspoon whole poppy seeds
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon ancho chili powder
• 1 teaspoon ground tumeric
• 2 cloves garlic, peeled and minced
• 2 teaspoons ginger, peeled and minced
• 1 teaspoon salt
• 2 tablespoons white wine vinegar
• 2 tablespoons canola oil

For the vegetables

• 1 medium cauliflower, about 2 pounds, cut into 2 inch florets
• 1 small broccoli, about 1 pound, cut into 2 inch florets
• 1 large parsnip, peeled and cut into 2 inch cubes
• 3 large carrots, peeled and cut into 1 inch cubes
• 1/4 cup olive oil
• 3 tablespoons curry paste (above)
• 1 cup non fat Greek yogurt
• 1/4 cup cilantro, chopped
• Salt and pepper

To make the curry paste, heat a small skillet over medium high heat. Add coriander and cumin seeds and toast until fragrant, stirring often, about 5 minutes. Place coriander, cumin, mustard, and poppy seeds and peppercorns in a spice mill and grind until fine. Pour into a small bowl and add chili powder, turmeric, garlic, ginger, salt, vinegar and oil. Mix well and set aside.

Preheat oven to 450 degrees. Place all vegetables into a large bowl and add olive oil, salt and pepper. Toss to coat. Pour vegetables onto rimmed baking sheet into a single layer and roast in the oven 10 minutes. Stir vegetables and roast another 7 to 10 minutes until vegetables begin to brown and are tender when pierced with a knife.

Measure out 3 tablespoons curry paste and reserve remaining paste for another use. (Paste can be frozen for up to 3 months.) Heat paste in a large skillet over medium high heat. Add vegetables and toss until vegetables are evenly coated with paste. Remove skillet from heat and add yogurt and cilantro. Toss to coat. Serve hot.