Tandoori Style Roasted Veg. And Coconut Milk
Tandoori Spice Blend
- 150 ml Oil
- 1 Tbsp Coriander Seeds
- 1.5 Tbsps Cumin
- 1 Teaspoon Green Cardamom (crushed/sliced as best you can)
- 3 Teaspoons Paprika
- 2 Teaspoons Salt
- 2 Cloves
- 2 Teaspoons Tamarind Paste
- 2 Teaspoons Vinegar
- 4 Tablespoons Lemon Juice
- 2 Thumbs of Ginger (thumb sized)
- 4 Cloves Garlic
- 1 Large Aubergine
- 2 Courgettes
- 6 Shallots or 2 Medium Onions
- 4 Carrots
- A little Honey
- 1 Tin of Tomatoes
- Purple Sprouting Broccoli
- Coconut Milk
- Coriander (to serve)
Mix together the dry ingredients for the spice blend, mince the garlic and ginger. Separately mix the Vinegar and Lemon, then add the dry ingredients, the garlic and ginger and the oil, and stir well.
Preheat the oven to 180 with a large dish for the veg. Chop the aubergine and courgette into chunks about 1 inch big and coat in about two thirds of the spice mix. Put them in the oven.
After about 10 minutes or once you have well chopped the shallots and chopped the carrots into chunks, add them with the last of the spice mix to roast. Add a little honey onto the carrots to give them a nice glaze.
After 20 more minutes, or once the veg are starting to brown nicely, add the tin of tomatoes and stir well around the veg and mix.
Cook however much rice you desire in water that just covers the rice. Once the rice is about half cooked and almost dried out add coconut milk so that the rice is covered by about half a centimetre extra of liquid, stir well and put back on the heat until the rice is ready.
Add the broccoli to the baking veg 10 minutes before you are ready to serve, no need to add spice mix, just a little salt to taste and oil if you are worried about the broccoli sticking.
Serve hot with ripped up coriander on top. Delicious.