Roasted Butternut, Ginger Tomatoes & Lime Yogurt


This is probably one of the most delicious veggie dishes I have ever tasted, inspired by my favourite cookbook NOPI. Roasting big chunks of tomato, covered in a ginger, garlic and chilli paste is the stuff of dreams. And the combination of Cardamom and lime are a match made in heaven and when you add yogurt to the mix you’re in for a treat. This is the perfect #MeatFreeMonday dinner.


1 large butternut, trimmed, unpeeled, halved lengthways, seeds removed and cut widthways into 2 ½ cm slices.
Olive oil
6 large plum tomatoes, halved lengthways
Fresh basil
3 spring onions, chopped

For the paste:

5cm thumb of ginger
3 garlic cloves, crushed
30g Demerara sugar
Sea salt and black pepper

Lime yogurt:

150g Greek yogurt
¼ tsp ground cardamom
Zest of 1 lime, plus its juice

Serves 4
Preparation 5 minutes
Cooking time 50 minutes

Preheat the oven to 220°C with the fan on.

In a bowl mix a dash of olive oil, sea salt, black pepper and the butternut slices. Pour the remaining oil mixture over the tomatoes. Line a large baking tray with baking paper and spread out the butternut and tomato. Cook for 30 minutes.

While the veggies are roasting. Place the grated ginger, garlic, chilli and sugar in a bowl and mix until a paste is formed. Once the veggies have been cooking for 30 minutes, spoon the paste over the tomatoes and cook for a further 20 minutes.

Mix the yogurt, lime (zest and juice) and cardamom and place in the fridge until ready to serve.


Once everything is roasted and the butternut is golden. Place on a wooden board, dress with the yogurt dressing and sprinkle over fresh basil and chopped spring onion.

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