Curry Roasted Vegetables and Paneer

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

1. Preheat the oven to 475 degrees F and grease a 9x13 baking pan.
2. 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.
3. Add a few tablespoons of water so the vegetables dont stick to the bottom of the pan while cooking.
4. Place the baking pan in the preheated oven and cook at 475 degrees F for 75-80 minutes, stirring occasionally, until the vegetables are fork-tender.
5. (Add additional water, 1 tablespoon at a time, if necessary during cooking time to avoid sticking.)
6. Once the vegetables are tender, remove from the oven, let cool slightly, then serve topped with Greek-style yogurt.
7. Enjoy!

olive oil, red potatoes, carrots, weight paneer, lemon, ground turmeric, curry, salt, yogurt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/curry-roasted-vegetables-and-paneer/ (may not work)