Tandoori Vegetables

Tandoori Vegetables
Photo by Susie Cushner

Ingredients

  • 1 medium zucchini, sliced
  • 3 tablespoons chopped cilantro
  • 1 1/2-inch piece fresh ginger, peeled and thinly sliced
  • 3 garlic cloves, peeled
  • 1 tablespoon sugar
  • Vegetables:
  • 2 teaspoons ground coriander
  • + 10 more ingredients
    • ½ teaspoon cayenne
    • Marinade:
    • 1 jalapeño, quartered and seeded
    • 2 cups plain low-fat yogurt
    • 1 medium red onion, peeled and sliced
    • 1 cup frozen peas, thawed
    • 1 medium butternut squash, peeled and cut into 2-inch pieces
    • 1 teaspoon turmeric
    • 8 small red potatoes, quartered
    • 1 teaspoon ground cumin

Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes. Heat oven to 425° F. Spoon ...

View full recipe at My Recipes

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