Tandoori vegetables – a flavour sensation !
Morning all !
I have been making tandoori the traditional way for a while now, but decided to use the spices how I would normally do it, but replace the yoghurt with carrot puree. It worked a treat. Carrot gives a nice sweet flavour, keeps the colour of tandoori and also crisps up nicely on the grill or BBQ.
No need to thread the skewers if you are time poor, just stir fry or grill on BBQ free style !
Joni ???
Tandoori vegetables
2016-02-17 19:29:12
Yields 10
Prep Time
30 min
Cook Time
15 min
Ingredients
- 3 medium carrots, peeled and roughly diced
- 1 tbs ground cumin
- 1 tbs garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp chilli powder
- Juice of 1 lemon
- 8 cloves garlic, minced
- 2 tsp ginger, minced
- 2 Zucchini, chopped into 2 cm pieces
- 1 Red capsicum, chopped into 2 cm squares
- 1 red onion chopped into crescents
- 300g punnet button mushrooms, cleaned and stalks removed
- 1 medium broccoli stalk, chopped into florets
Instructions
- Set a small saucepan of water to boil, approximately 3 cups of water. Add the carrots and boil until very soft, approximately 20 mins. In the meantime mix the spices, lemon juice, ginger and garlic up into a paste. Blitz the carrots, including - cup of the boiling water until smooth. Stir in the spice mix to make a tandoori marinade.
- Cut your vegetables into 2 cm pieces and thread onto skewers. Place in a non metallic long container and pour marinade over the top. Sit for at least a couple of hours or even overnight. BBQ or grill until lovely and golden. Serve with cauliflower rice, dahl and/or a simple salad.
Notes
- Use any vegetables you have available. This marinade makes 10 cups of vegetables.
- Marinade can be frozen to use later.
- Sit vegetables marinated on the fridge overnight for a stronger flavour.
- Great for a weekend BBQ !
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