You will need:
For the vegetables:
700g vegetables – for example:
Cauliflower, in large florets
Broccoli, in large florets
Purple radicchio or endive, cut into wedges through the root
Fennel, cut into 1cm slices
Peppers, quartered lengthways
A little vegetable oil
2–3 tbsp melted unsalted butter, to baste
Lemon wedges, to serve
For the tandoori marinade:
300g plain yogurt
3 tbsp vegetable oil
3 tbsp lemon juice
3 tsp ground cumin
½–¾ tsp chilli powder, or to taste
1 tsp garam masala, or to taste
2/3 tsp ground cardamom
4 garlic cloves, peeled and grated
15g root ginger, peeled weight, grated
50g cashew nuts, soaked for ten minutes, then drained
A good pinch of freshly ground black pepper
For the creamy mint chutney:
1.Blend together the mint leaves, coriander leaves and stalks, ground cumin, caster sugar, chilli and 50g of yogurt until smooth. Season with salt, then stir in 150g more yogurt and lemon juice to taste. Adjust the seasoning and serve.
For the tandoori vegetables:
2.To blanch the vegetables, bring a large pot of salted water to the boil. Throw in each vegetable, separately. Return to the boil, then time the cooking: artichokes and mushrooms take two minutes, cauliflower and asparagus take one. Remove with a slotted spoon and plunge into cold water to stop the cooking. Squeeze mushrooms to remove any excess water. Broccoli, radicchio, fennel and peppers will not need blanching.
3. For the marinade, place half the yogurt, the oil, lemon juice, spices, garlic, ginger and cashew nuts in a blender and blend until smooth. Stir in the remaining yogurt and season generously.
4. Preheat the grill to its highest setting, or light the barbecue. Oil a grill rack or a large baking tray.
5. Dip the vegetables in the marinade and coat well. Place on the rack or tray and barbecue or grill until the paste turns golden and charred in places. Turn and repeat; it takes around ten minutes in total.
Recipe: Anjum’s Indian Vegetarian Feast, Anjum Anand
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