Roasted Curry Romanesco With Tadka Yogurt

Ingredients: 
1 romanesco- cut into wedges 
⅓ cup oil 
2 tbsp Supreme Hot Curry Powder 
Salt to taste 
Tadka yogurt: 
¼ cup oil
½ tsp Supreme Mustard Seeds 
½ tap Supreme Cumin Seeds 
1 sprig curry leaves 
1 shallot- finely chopped 
2 cloves of garlic- finely chopped 
1 red chilli- finely chopped 
Salt to taste 
¾ cup yogurt
Method: 
Preheat the oven at 200°c. 
Add oil, curry powder and salt to taste into a large bowl. Mix to combine, add the romanesco wedges and coat well. Add the romanesco to a baking dish and bake for 35 minutes or until golden and tender.
In the meantime prepare the tadka: add the yogurt to a bowl.
Heat a pan over medium heat. Once heated add mustard seeds and cumin seeds. Stir and once the mustard seeds start to splutter add curry leaves. Cook for a minute then add chopped shallot, garlic and red chillies. Stir well for a few minutes or until the shallots start to soften. Remove from heat and pour the tadka over the yogurt. Add salt to taste and mix well. Once the romanesco wedges are baked top with tadka yogurt and chopped coriander.