3 roma tomatoes, quartered (if you are using cherry tomatoes, leave them whole)
Spice Blend:
½ - ¾ tbsp mustard seeds
¼ tsp coriander seeds
½ tsp ground cumin
½ tsp ground turmeric
5 curry leaves
½ tsp pureed ginger (1/4 tsp ground ginger)
2 cloves garlic, minced
1 tbsp coriander stalks, finely chopped
¼ red onion, chopped
½ tsp salt
Garnish: Fresh Deseeded Chilis, Fresh Coriander Leaves, Smoked Paprika, Coconut Yoghurt/Coconut Cream (top of the can)
Instructions
Preheat your oven to 375F. Place your tray in the oven while it is preheating to warm up.
Rub ¼ tsp salt into your chicken thighs.
In a non-stick skillet, gently toast your spices over low heat until fragrant. Keep stirring occasionally to prevent burning.
ake the pan off from the heat and stir in your ½ tsp salt.
Next, gently mix the vegetables and chicken with the spices.
Remove your baking tray from the oven and arrange the vegetables at the bottom. Place your chicken on top of the vegetables.
Return to oven until your chicken is just cooked through and your vegetables soft (around 30-40 mins).
OPTIONAL: You can broil for an extra 1-2 mins for a nice char!
Sprinkle smoked paprika, deseeded chilis and fresh coriander. Serve with yoghurt and crusted bread!
Notes
Other Vegetable Options: Eggplant, onions, potatoes, sweet potatoes, bell peppers, fresh garlic.
TIP: Make sure your spaghetti squash (or harder vegetables like potatoes) are cut proportionally smaller than softer vegetables like tomatoes, bell peppers, since they take longer to cook.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/?p=8000