25 g celeriac
50 g broccoli
25 g sugar snaps
50 g carrots
10 -15 curry leaves
5-6 garlic cloves
30 g ginger
1 tsp ground chilli
1/2 tsp ground coriander
80 g olive oil
1 tbsp olive oil for frying
Preheat your oven to the highest temperature and turn on the broiler.
Peel the garlic and ginger and put everything for the marinade in a blender or food processor. Mix until smooth.
Peel the celeriac and cut to approximately 1 cm. squares. Divide the broccoli into florets and cut the carrots lengthwise. Make them thin. See photo.
Add the veggies to the marinade and toss to coat. Let it sit for about half an hour.
Arrange the celeriac and carrots in a broiling pan or a baking tray and put under the broiler near the top of the oven. Roast for 5-7 minutes.
Meanwhile heat the oil in a skillet and toss the broccoli, sugar snaps and curry leaves until it’s taken a nice colour.
Serve with vegan chilli mayonnaise. Just add chilli powder or flakes to this recipe for Vegan mayonnaise recipe.
Those who are sensitive to garlic can use less of it and it’s fine to use less of the chilli for those that don’t like spiced food to be hot.
Serves 4 people as a starter, but 2 as a main.
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