Roasted vegetable tikka

Yield: 1 servings

Measure Ingredient
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
½ teaspoon Salt
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.

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