Tandoori-Style Roasted Veg with Coconut Milk & Rice

Tandoori-Style Roasted Veg with Coconut Milk

This vibrant tandoori-style roasted vegetable dish is a flavour-packed delight. Paired with creamy coconut milk-infused rice, it's a wholesome and satisfying meal. Aromatic spices coat tender aubergine, courgettes, carrots, and purple sprouting broccoli, all roasted to perfection. Topped with fresh coriander and served hot, this recipe is perfect for a hearty dinner or an impressive plant-based feast.

Ingredients:

For the Tandoori Spice Blend:

• 150 ml oil
• 1 tbsp coriander seeds
• 1.5 tbsp cumin
• 1 tsp green cardamom (crushed/sliced)
• 3 tsp paprika
• 2 tsp salt
• 2 cloves
• 2 tsp tamarind paste
• 2 tsp vinegar
• 4 tbsp lemon juice
• 2 thumbs of ginger (grated)
• 4 garlic cloves (minced)

For the Vegetables:

• 1 large aubergine
• 2 courgettes
• 6 shallots or 2 medium onions
• 4 carrots
• 1 tsp honey
• 1 tin of tomatoes
• Purple sprouting broccoli

For the Coconut Rice:

• 1 tin of coconut milk
• Rice (as desired)

To Serve:

• Fresh coriander (chopped)

Method:

1. Prepare the Spice Blend:

   • Mix the dry spices: coriander seeds, cumin, cardamom, paprika, salt, and cloves.
   • Mince the garlic and ginger. Combine with vinegar, lemon juice, oil, and tamarind paste. Stir well.

2. Roast the Vegetables:

   • Preheat oven to 180°C and place a large baking dish inside.
   • Chop aubergine and courgettes into 1-inch chunks. Toss them with two-thirds of the spice blend and spread in the hot dish. Roast for 10 minutes.

3. Add Remaining Veggies:

   • Chop shallots and carrots into chunks. Add to the dish with the remaining spice mix. Drizzle honey over the carrots for a glaze.

4. Incorporate Tomatoes:

   • After 20 minutes or when the veg begins to brown, add the tin of tomatoes. Stir to coat evenly and return to the oven.

5. Cook the Rice:

   • Cook rice in water, just enough to cover the grains.
   • Once half-cooked and the water is nearly absorbed, add coconut milk to cover the rice by 0.5 cm. Stir and finish cooking.

6. Add Broccoli:

   • Add purple sprouting broccoli to the baking vegetables 10 minutes before serving. Drizzle with oil and season with salt.

7. Serve:

   • Plate the roasted vegetables with the creamy coconut rice. Top with fresh coriander for a burst of flavour.

Enjoy this colourful, wholesome dish bursting with spices and creamy textures! Perfect for a hearty, nutritious meal.