I mean this literally is quicker than ordering and waiting for a takeaway. We love spicy food and combining it with veggies it’s definitely a winner! Although I am not vegan i am not eating meat any more and challenging myself to cook really simple veggie recipes oozing in flavour. When I served this up I struggled with the idea that this was going to fill us up. I got that totally wrong – the nuts you satisfy you as much as chunks of meat would.
Being super lazy I got the broccoli and cauliflower pack in florets together. Not really sure what the weight was but I think it’s easy to judge how much oil and seasoning to use dependent on your own amounts. Frozen veggies wouldn’t work for this they would just go soggy.
The heat in this recipe comes from the amazing Sambhar spice I got from my lovely friend @rhiannon_dillon22
If you fancy something spicy I reckon this will hit the spot.
1 pack of cauliflower and broccoli florets
1 heaped tablespoon of Sambhar curry powder but you can use any type of spice with heat.
1 teaspoon sesame seeds
Large, long glug sesame oil.
Large pinch of salt
8 cashew nuts per person
1 finely chopped red chilli
Preheat the oven to 180 degrees centigrade
Grab a large baking tray and place all veggies on it – spreading them apart so none are on top of the other.
Drizzle the sesame oil generously over the top and then sprinkle the spice, salt, cashews and sesame seeds over the top.
Place in the oven for 25 mins until the veggies are browned and soft.
Place on top of noodles, and eat steaming hot!
