Tempered roast brassica

Instructions

1. Preheat the oven to 240 ˚C.
2. Heat a heavy-based, flameproof roasting pan over high heat and add half the ghee and the garlic. When the ghee is hot, cook the brussels sprouts, cut-side down until browned, then remove from the pan.
3. Add the broccoli and cauliflower and cook until browned on one side, then remove from the pan. Add the cabbage wedges to the pan and cook on one side until browned, then flip and transfer to the oven.
4. Roast the cabbage for 25 minutes, then add the brussels sprouts, broccoli and cauliflower to the pan, season well with salt and pepper and roast for a further 20 minutes until softened and well browned. Transfer the roasted vegetables to a serving dish.
5. Heat the remaining ghee in a small saucepan over medium heat. When hot, add the spices and curry leaves and stir for about 30 seconds or until fragrant and the curry leaves are crisp. Pour the seasoned ghee over the vegetables. Season again with salt and black pepper. Season the yoghurt well with salt and black pepper and serve with lemon wedges on the side.