Name: Tamarind-roasted vegetables
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1
Cuisine: asian
Ingredients: 3 kumara, peeled, cut into chunks; 2 red capsicums; 2 yellow capsicums; 3 red onions, cut into wedges; 1 large eggplant , cut into chunks; 3 zucchini, cut into thick chunks; 73.60 gm sunflower oil; 125ml tamarind; 1 lemongrass stem (white part only), finely chopped; 3 garlic cloves, roughly chopped; 2 tsp grated ginger; 2 long red chillies, seeds removed, sliced; 250.00 ml coriander leaves; 62.50 ml mint leaves, plus extra to garnish; 57.20 gm honey

Tamarind-roasted vegetables

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Prep Time:
20 minutes

Cook Time:
55 minutes

Total Time:
75 minutes

Elevate your roasted veggies with tangy tamarind marinade.

Ingredients:

3 kumara, peeled, cut into chunks
2 red capsicums
2 yellow capsicums
3 red onions, cut into wedges
1 large eggplant , cut into chunks
3 zucchini, cut into thick chunks
73.60 gm sunflower oil
125ml tamarind
1 lemongrass stem (white part only), finely chopped
3 garlic cloves, roughly chopped
2 tsp grated ginger
2 long red chillies, seeds removed, sliced
250.00 ml coriander leaves
62.50 ml mint leaves, plus extra to garnish
57.20 gm honey

Instructions:

Preheat your oven to 190°C. To make the tamarind paste, simply combine all the ingredients in a food processor along with 1/4 cup (60ml) boiling water. Blend until a thin paste forms, and then set it aside.
Coat the vegetables in oil and arrange on a large baking tray (use 2 trays if needed). Roast for 30 minutes. Take out of the oven, mix in the tamarind paste, and roast for another 20-25 minutes until soft. Serve warm or at room temperature, topped with extra mint leaves for a fresh touch.

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