Tamarind-Roasted Vegetables

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Tamarind-Roasted Vegetables

 

 

3 sweet potatoes, peeled, cut into chunks

2 red capsicums (bell peppers)

2 yellow capsicums (bell peppers)

3 red onions, cut into wedges

1 large eggplant , cut into chunks

3 zucchini, cut into thick chunks

1/4 cup sunflower oil

 

Tamarind Paste:

 

1/2 cup tamarind concentrate

1 lemongrass stem (white part only), finely chopped

3 garlic cloves, roughly chopped

2 tsp grated ginger

2 long red chillies, seeds removed, sliced

1 cup coriander (cilantro) leaves

1/4 cup mint leaves, plus extra to garnish

8 tsp honey (-OR- vegan alternative)

 

 

1. Preheat the oven to 190 C (375 F).

 

2. For the tamarind paste, place all the ingredients in a food

processor with 1/4 cup boiling water. Blend to a thin paste, then set

aside.

 

3. Toss the vegetables in the oil, spread over a large baking tray

(you may need to use 2 trays depending on the size of your oven), then

roast for 30 minutes.

 

4. Remove from the oven and toss with the tamarind paste, then roast

for a further 20 to 25 minutes until tender. Serve hot or at room

temperature, garnished with the extra mint leaves.

 

 

Serves 6.