Yield: 1 servings
|6 tablespoons||Sharwood's Tikka Masala Curry Paste|
|5 tablespoons||Natural yoghurt|
|1 tablespoon||Fresh coriander|
|1 tablespoon||Sharwood's Green Label Mango Chutney|
|1 tablespoon||Lemon juice|
|450 grams||Chargrilled vegetables; eg:|
|\N \N||Potatoes; carrots, parsnips|
Mix thoroughly paste, yoghurt, coriander, mango chutney, lemon juice and salt. Stir in vegetables, cover and refrigerate for a minimum of 30 minutes. Remove vegetable pieces from the marinade and place on a well-greased baking tray. Roast in a preheated hot oven (200C) for 10 to 15 minutes until golden brown. Serve hot or cold on a bed of shredded lettuce, garnished with lemon wedges and fresh chopped coriander.
NOTES : Preparalion time: 35 minutes. Cooking time: 15 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.