Easy Side

Tamarind-roasted vegetables

Name: Tamarind-roasted vegetables
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Cuisine: /asian recipes
Ingredients: 3 sweet potatoes, 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; 4 tablespoons sunflower oil; 1/2 cup (125ml) tamarind concentrate; 1 lemongrass stem (white part only), finely chopped; 3 garlic cloves, roughly chopped; 2 teaspoons grated ginger; 2 long red chillies, seeds removed, sliced; 1 cup coriander leaves; 1/4 cup mint leaves, plus extra to garnish; 2 tablespoons honey

Rate now

20m

55m

Jump to recipe

For roast veggies with a difference, toss them with tamarind marinade.

3 sweet potatoes, 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
4 tablespoons sunflower oil

Tamarind marinade

1/2 cup (125ml) tamarind concentrate
1 lemongrass stem (white part only), finely chopped
3 garlic cloves, roughly chopped
2 teaspoons grated ginger
2 long red chillies, seeds removed, sliced
1 cup coriander leaves
1/4 cup mint leaves, plus extra to garnish
2 tablespoons honey

Method

1.

Preheat the oven to 190°C. For the tamarind marinade, place all the ingredients in a food processor with 1/4 cup (60ml) boiling water. Blend to a thin paste, then set aside.
2.

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. Remove from the oven and toss with the tamarind marinade, then roast for a further 20-25 minutes until tender. Serve hot or at room temperature, garnished with the extra mint leaves.

Rate now