Tandoori Vegitables

A perfect lip smacking tandoori vegetable… vanished in no time.

Cooking Time: 45 mins

Serves: 4

Ingredients

Marinate

  • 3 garlic cloves (peeled)
  • 2 teaspoons ground coriander (ground)
  • 2 cups plain low-fat yogurt
  • 1/2 teaspoon cayenne
  • 1 jalapeño (seeded)
  • 1 1/2-inch piece fresh ginger (peeled)
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon sugar

Vegetables

  • 1 cup frozen peas thawed
  • 1 medium zucchini, sliced
  • 8 small red potatoes, quartered
  • 3 tablespoons chopped cilantro
  • 1 medium red onion, peeled and sliced
  • 1 medium butternut squash, peeled and cut into 2-inch pieces

Method

  • Mince ginger, garlic and jalapeno together.
  • Combine sugar, spices and yogurt to the paste.
  • Pour the mixture over potatoes, onion, zucchini and squash.
  • Keep the mixture aside for ten minutes.
  • Bake these vegetables in an oven at 425 degree F.
  • Bake for around thirty minutes.
  • Add cilantro and peas.

Serve hot…..with your favorite chutney and a glass of wine!  😉

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