Roasted Curry Vegetable Medley

Whilst driving home from work I developed a craving for roasted veggies. I didn't want plain roasted veggies though, so I thought I'd spice them up a bit. I was very happy with the result as it turned out lovely. This is made in a large oven tray, so has minimal washing up, serves 4, and is perfect served on a bed of mashed potato.

Ingredients:
Cut all these veggies into approximately 2cm chunks:

• ½ large sweet potato, peeled
• 1 zucchini
• 1 red capsicum
• 4 stalks of celery
• 3 carrots, peeled
• ¼ eggplant, peeled

Plus:

• 440g can of chic peas, rinsed and drained
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon fennel seeds
• ½ teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 2 teaspoons rock or sea salt (not ground)
• 1 teaspoon back peppercorns (not ground)

Method:

1. Pre heat the oven to 200 degrees celsius
2. Drizzle the oven tray with the olive oil and throw all veggies and chic peas into it
3. Sprinkle the spices over the top and toss gently with two wooden spoons
4. Cover the oven tray with foil and cook for 20mins
5. Remove from oven, toss the veggies again and return to the oven for another 20mins or until the veggies are soft enough for your liking
6. Serve with mashed potato...to soak up the yummy spicy juice  XD