Tandoori Curry Paste
Packed with tangy, spicy flavour, this gluten-free paste brings Indian-inspired flavour to chicken, lamb and roasted vegetables.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven 200°C/180°C (fan-forced)
- Trim the outer cauliflower leaves and stalk so the cauliflower can sit flat. Cut a cross into the base. Transfer into a deep ovenproof casserole dish
- Combine Tandoori Paste and yoghurt and mix well. Spoon evenly over the top and sides of cauliflower. Cover with lid and roast for one hour
- Combine melted butter, garlic, coriander and salt and mix well
- Remove cauliflower from oven and spoon or brush with melted butter mixture. Transfer to oven and cook, uncovered for a further 20-30 minutes, basting with buttery pan juices halfway through until cauliflower is just tender
- Serve tandoori cauliflower wedges with fresh salad, cucumber, pickled red onion, raita and warm roti
Tips & Hints:
- Do not overcook the cauliflower as it will fall apart. To check that cauliflower is cooked, push a knife or skewer into the centre of the cauliflower. There should be no resistance to the knife
- Preheat oven 200°C/180°C (fan-forced)
- Trim the outer cauliflower leaves and stalk so the cauliflower can sit flat. Cut a cross into the base. Transfer into a deep ovenproof casserole dish
- Combine Tandoori Paste and yoghurt and mix well. Spoon evenly over the top and sides of cauliflower. Cover with lid and roast for one hour
- Combine melted butter, garlic, coriander and salt and mix well
- Remove cauliflower from oven and spoon or brush with melted butter mixture. Transfer to oven and cook, uncovered for a further 20-30 minutes, basting with buttery pan juices halfway through until cauliflower is just tender
- Serve tandoori cauliflower wedges with fresh salad, cucumber, pickled red onion, raita and warm roti
Tips & Hints:
- Do not overcook the cauliflower as it will fall apart. To check that cauliflower is cooked, push a knife or skewer into the centre of the cauliflower. There should be no resistance to the knife
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