Super-easy Spicy Vegetable Tikka
Use either those vegetables mentioned or any of your choice. I find that winter veg such as parsnip, carrot, mushrooms, cauliflower etc go well together. Or use all Mediterranean veg such as courgette, aubergine, red onion, and sweet peppers.
For the sauce
1/3 tub of tikka powder mix (Schwartz do a good one, or any supermarket own brand is fine)
Seeds of 4 cardamom pods
½ tsp ginger powder
½ tsp hot chilli powder
1 tsp dried coriander leaf
200ml unsweetened soya yogurt
Juice of half a lemon
400g chopped tomatoes in juice
Handful of fresh baby spinach leaves (or a small amount of frozen if preferred)
For the veg
1 parsnip, roughly cut into ½ inch cubes
1 medium onion cut into large chunks
1 medium potato roughly cut into ½ inch cubes
1 medium sweet potato roughly cut into ½ inch cubes
3 portobello mushrooms
6 small cooked chestnuts, halved
2tbs light olive oil (or other light oil of choice)
Ground black pepper
Mix the tikka powder, cardamom, ginger, chilli, coriander, yogurt and lemon juice.
Place your chosen veg in a large oven dish, drizzle with the oil and sprinkle with salt and pepper. Roast in the oven (about 180°C for 30mins or until soft).
Once your veg is cooked through, place it in a large saucepan over a medium heat and add the sauce mixture. Once bubbling, add the chopped tomatoes and spinach. Turn down the heat, cover the pan and leave to simmer for 10 minutes or so. Sprinkle with chopped coriander and serve with basmati rice, naan bread or poppadoms. Or mix up some unsweetened soya yogurt, chopped cucumber, dried mint and coriander leaves for your own instant raita.