Tandoori cooking is great for meat products but It's also a great way to make vegetables and vegan burgers even tastier. It's easy to make some spicy tandoori style marinades that are going to bring everything to life. This delicious recipe is gluten and dairy-free so will cover a lot of allergies and special diets in one go.
Tandoori Paste for Marinade:
1/2 tsp black peppercorns
1 cm cinnamon stick
12 cloves buds
1 onion peeled and roughly chopped
3 cloves garlic peeled and roughly chopped
3cm ginger root peeled and roughly chopped
2 tbsp coconut oil
1 tsp cumin powder
1 tsp coriander powder
¼ tsp chilli
2 tsp paprika
1 tsp curry powder
1 teaspoon salt
1 lemon (juiced)
400ml coconut or other vegan yogurt
1 tbsp tomato puree
A handful of fresh coriander (chopped)
Method:
Grind the cloves, peppercorns and cinnamon in a grinder or pestle and mortar. Put the ginger, garlic and onion in a food processor and blend until it is a smooth paste.
Heat the coconut oil in the pan and add the pureed onion mixture cook for 2-3 minutes. Add freshly ground and powdered spices and cook for another 2 minutes.
If the mixture gets too dry, add 1-2 tbsp water.
Remove from the heat and add the lemon juice, yogurt, salt and tomato paste. Mix well and reheat then add the fresh coriander.
Recipe courtesy of the author, presenter and plant-based chef Keith Squires who share a host of tips and ideas for vegan recipes online https://keithonfood.com
