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1/3 cup vegetable oil
2 teaspoons garam masala
1 garlic clove, crushed
1 1/4 teaspoons ground turmeric
750g sebago potatoes, peeled, roughly chopped
115g fresh baby corn, halved diagonally
300g yellow patty pan squash, quartered
1 yellow capsicum, cut into 4cm pieces
1 lemon, cut into wedges
20g butter
1 brown onion, halved, thinly sliced
Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
Combine 2 tablespoons oil, garam masala, garlic and 1 teaspoon turmeric in a bowl. Add potato. Season with salt and pepper. Toss until potato is coated in oil mixture. Spread potato, in single layer, on prepared tray. Roast for 30 minutes. Turn potato.
Combine corn, squash, capsicum and lemon in a bowl. Drizzle with 1 tablespoon of remaining oil. Season with salt and pepper. Toss to coat. Add vegetables to tray around potato. Roast for a further 15 minutes or until vegetables are tender.
Meanwhile, heat butter and remaining 1 tablespoon oil in a medium frying pan over medium-low heat. Add onion. Cook, stirring, for 10 minutes or until golden. Add curry leaves. Cook, stirring, for a further 2 minutes or until curry leaves are crisp.
Top vegetables with onion mixture and cashews. Place yoghurt and remaining turmeric in a small bowl. Season with salt and pepper. Stir to combine. Serve yoghurt mixture with vegetables.
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