Tandoori vegetables make a delicious meal

Tandoori Vegetables (Serves four)

Ingredients Instructions
  • 4 carrots, cut into thin batons
  • 4 parsnips, cut into thin batons
  • 1 small turnip, diced (approx. 1cm cubed)
  • 4 courgettes, diced (approx. 4cm cubed)
  • 2 plum tomatoes, quartered
  • 1 leek, chopped
  • 1 red pepper, diced (approx. 4cm cubed)
  • 1 green pepper, diced (approx. 4cm cubed)
  • 4 shallots, peeled and quartered
  • 4 garlic cloves
  • For the marinade - 3 tablespoons natural yoghurt
  • 2 tablespoons tandoori paste
  • 1 tablespoon Harissa paste
  • 1 tablespoon mustard or olive oil
  • Juice of one lemon
  • 2 green chillies, crushed
  • Half tablespoon cumin, roasted
  • 1 teaspoon black peppercorns, cracked
  • 1 teaspoon garam masala
  • 1 tablespoon salt
  • Half tablespoon red chilli powder
  • Preheat the oven to 200°c / Gas mark 6
  • Add all of the ingredients for the marinade to a large bowl and mix together
  • Add the vegetables to the marinade and ensure they’re all evenly coated
  • Transfer the vegetables to large oven tray and cover with foil
  • Place the tray into the oven for about 35 minutes or until all of the vegetables are nice and tender.

Recipe © Mother India | http://www.motherindia.co.uk