Servings : Serves 4-6
These sides are so good, you’ll forget the meat! A spicy and delicious combination of veggies which are crisp on the outside yet unbelievably tender when you bite into them. This dish tastes Oh-So-Yummy and is the perfect compliment to any meat dish, be it steak, roast, fish, fillet or meatloaf. ♥
- 3 potatoes, peeled and cubed
- 1 capsicum, cubed
- 2 carrots, cubed
- 1/2 cup peas
- 1/4 cup sweet corn
- 2 tbsp melted butter
- 2 tbsp veg oil or olive oil
- 1/2 tsp garlic paste
- 1 tsp tomato paste
- 2 tsp red chili powder or red chili flakes
- 1 tsp salt
- 1 lemon's juice
- 1/2 tsp freshly ground cumin powder
- 1/2 tsp black pepper
- 1 tsp paprika or tandoori masala (to add color)
- 1 tbsp chopped coriander
First, boil the potatoes, carrots and peas in slightly salted water until soft but not falling apart. Drain the water. If you’re using sweet corn from a can, no need to boil. I prefer to boil the potatoes separately and the peas and carrots together as potatoes don’t take as long as the others to cook. Capsicum does not need to be boiled as it tastes best when it has a slight crunch to it.
Heat the butter and oil. Add garlic paste and tomato paste, then add all the boiled vegetables and capsicum. Sprinkle salt, all the spices and the lemon juice. Mix well together very gently. You can add 2-3 tbsp. water to keep the veggies moist. Stir fry for a minute then turn off the heat.
Spread the veggies on a baking dish or greased/foiled tray and bake at 180 C for about 10-15 minutes, just to give them a nice crisp finish. Sprinkle the chopped coriander and serve with your dish of choice.