Tandoori Masala Vegetables

Jan 11, 2017

This takes a little more time but the results are very versatile and can be use alongside simple ingredients to create a healthy family meal. Pile on a puff pastry or pizza base; add to cous cous or eat as a side dish.

1 tablespoon Oil
4 large Red Onions (or use white) - peeled and quartered
2 Peppers, roughly chopped
A few tomatoes, roughly chopped
Tandoori Masala Spice Pot, 1 tablespoon
Salt, to taste
Fresh Coriander

Heat up the oil in a large pan, then separate the layers of quartered onions and add to the pan, stirring. There will seem like a lot of onions but it really cooks down. It will take a while for the onions to go all lovely and sticky, about 20 mins, but don't rush it. Once the onions are glossy and sticky and starting to brown at the edges, add the peppers and tomatoes and season with the Tandoori Masala Spice and some salt. Cook for a few minutes until the peppers are tender then garnish with fresh coriander.

Top Tip: Make a big batch then you can either freeze or eat up as lovely leftovers the next day.