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ROAST WINTER VEGETABLES WITH TANDOORI MASALA

INGREDIENTS

  • 1 butternut squash; peeled
  • 2 parsnips; peeled
  • 2 potatoes; peeled
  • 1 turnip; peeled
  • 1 aubergine
  • 2 courgette / zuchinni
  • 2 round dudhis / squash; peeled
  • For marinade
  • 1 cup yogurt
  • 2 tsp tandoori masala; available in Indian shops and most big supermarkets
  • 1 tablespoon chickpea flour;or gram flour; available in Indian shops
  • 3-4 cloves garlic; minced
  • 2 inch ginger; grated
  • salt to taste

COOKING DIRECTIONS

Cut all the vegetables into 1-2inch chunks, Parboil the potatoes and the parsnips – boil for 5 minutes, drain and wash with cold water.

Mix the marinade, yogurt, chickpea flour, tandoori masala, garlic and ginger Marinate the vegetable in this mixture for at least 30 minutes

Place in a hot (200) oven for 45 minutes serve with a green salad.

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