| Prep Time | 35 Mins |
| Cook Time | 15 Mins |
| Servings |
People
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Ingredients
Curry marinade
- 2 Red chillies cut into small pieces
- 6 Garlic cloves left whole
- 2 Inch Piece of peeled root ginger
- 2 Tsp Ground cumin
- 1 Tsp Ground coriander
- 1 Tsp Garam Masala
- Half Tsp Ground turmeric
- 2 Tsp Ground paprika
- Half Tsp Chilli powder
- 2 Tbsp Freshly chopped coriander
- 2 Tbsp tamarind paste
- 1 Tsp Xylitol
- 2 Tbsp Cornflour
- 4 Tbsp white wine vinegar
- 3 Tbsp natural coconut yoghurt
- Sea salt and black pepper for seasoning
- 8 Wooden skewers soaked in cold water
Ingredients
Curry marinade
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Instructions
- Preheat oven to 200C
- To make the marinade, put chillies, garlic, and ginger in a roasting pan and drizzle with olive oil. Toss to combine. Roast for 8-10 minutes or until browned. Remove and set aside.
- Toast the ground spices in a heavy pan for 2 mins.
- Put spices, chillies, garlic and ginger into a food processor with the fresh coriander, tamarind paste, xylitol, cornflour, vinegar, and yoghurt. Blend until smooth. Season.
- Put marinade into a bowl and add cut up vegetables. Toss so that all the veg is well covered with marinade.
- Cover bowl, place in fridge and allow veg to marinade for about 30 mins or more
- Thread the marinated vegetables onto the soaked skewers.
- Pre-heat the grill. Then grill the vegetable skewers for 5-6 mins on each side until golden brown. Serve.