The Pioneer Woman Tasty Kitchen
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Curry Roasted Vegetables and Paneer

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Level: Easy

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Description

Curry and turmeric roasted vegetables, and chunks of crunchy paneer. Indian food made easy!

Ingredients

  • 1 Tablespoon Olive Oil
  • 5 whole Large Red Potatoes, Quartered
  • 3 whole Large Carrots, Sliced
  • 14 ounces, weight Paneer, Cubed
  • 1 whole Lemon, Zested And Juiced
  • 1 Tablespoon Ground Turmeric
  • 1 Tablespoon Curry Powder
  • 1 teaspoon Salt (or More To Taste)
  • 1 cup Greek-style Yogurt, For Garnish (optional)

Preparation

Preheat the oven to 475°F and grease a 9×13 baking pan.

Mix the olive oil, potatoes, carrots, paneer, lemon zest, lemon juice, and seasonings in the greased baking pan until the oil and seasonings coat the vegetables and paneer. Add a few tablespoons of water so the vegetables don’t stick to the bottom of the pan while cooking.

Place the baking pan in the preheated oven and cook at 475°F for 75-80 minutes, stirring occasionally, until the vegetables are fork-tender. (Add additional water, 1 tablespoon at a time, if necessary during cooking time to avoid sticking.)

Once the vegetables are tender, remove from the oven, let cool slightly, then serve topped with Greek-style yogurt. Enjoy!

One Comment

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Profile photo of Andrea for Gluten Free Skinny

Andrea for Gluten Free Skinny on 3.25.2014

Looks delicious. Saving it for the weekend!

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