Vegan Tandoori

vegan tandoori, cucumber rice and mango chutney

Nothing says a naughty ‘at-home’ feast more than the rich, fragrant and deeply spicy flavours of your local curry house. But what if you didn’t have to reach for the takeaway menu/ app to bring the yummy tastes of India to your door? Our tandoori dish will do exactly that and then some.

Slathered in our homemade spicy tandoori paste, marinated in lemon overnight and slow-cooked to perfection. Savour the delicious chunks of vegetables that melt in your mouth as well as make that tongue tingle. A satisfying veggie-loaded meal eaten on its own or share it out and enjoy with our lime coconut daal and get inventive with some other tandoori inspired accompaniments.

We served us up with….

1.  A herby cucumber rice salad made from 1 cup of basmati or brown rice boiled to packet instructions mixed with 1 tsp apple cider vinegar, a handful each of fresh mint and coriander chopped up, 1 tsp of olive oil, 1/2 cucumber sliced into thin half-moon shapes and seasoning to taste.

2. Homemade or shop-bought mango chutney depending on how much time you have on your hands. We made our homemade one with 1/2 fresh mango, chopped into small chunk, 1 Tbsp caramelised onion chutney, 1/2 tsp paprika, 1/2 tsp turmeric, 2 Tbsp water. Simmer in a saucepan for 10 mins and blend to your desired consistency.

3. Drizzled with 1 Tbsp of tangy lemon tahini and turmeric dressing. 2 Tbsp tahini, 1 Tbsp fresh lemon juice, 1 tsp turmeric, 1 tsp maple syrup, 3 Tbsp water. Hit blend or whisk with a fork until combined.

tandoori vegetables

Wondering what to do with the leftovers? Why not roll up those succulent spicy chunks in a fluffy garlic naan (double-check they’re vegan) with shredded greens, strips of cucumber, mango chutney and cooling mint yoghurt. Sure to give all those around you lunch box envy.

How did you eat yours? Let us know in the comments below!