Tandoori broccoli, cauliflower and red onion

Tandoori broccoli, cauliflower and red onion

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

This is a tasty way of serving these vegetables. They can be served as a side dish or you could add the vegetables to any curries in this book to make a vegetarian version. The chickpea flour adds flavour and makes the marinade thicker, which is really nice grilled.

You could also place the vegetables on a lightly oiled baking tray and cook them in a hot oven until lightly charred and cooked through.

Ingredients

Quantity Ingredient
1 head broccoli, separated into bite-sized florets
1 head cauliflower, separated into bite-sized florets
1 red onion, quartered and divided into individual petals
3 tablesponns chickpea (gram) flour
2 tablespoons plain yoghurt
1 tablespoon rapeseed oil
1 tablespoon Garam masala
1 teaspoon chilli powder
pinch ground turmeric
1 lemon, juiced
salt

Method

  1. Bring a pan of water to a boil and add the broccoli and cauliflower florets. Boil for 2–3 minutes to par-cook them. Drain and leave to cool.
  2. Put the cooled vegetables in a large bowl with the onion. Mix together the chickpea flour, yoghurt, oil, garam masala, chilli powder, turmeric and lemon juice, and pour over the vegetables. Stir so that all of the vegetables are equally coated.
  3. When ready to cook, prepare your barbecue for direct heat grilling. Thread the vegetables onto skewers and cook directly over the hot coals until cooked through and charred.
  4. Season with salt and serve immediately.

PREPARING YOUR BARBECUE FOR DIRECT HEAT GRILLING

  • Visit the introduction for this chapter, for how to cook using direct heat grilling.
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