Tandoori Masala Vegetables


This is super easy (as you would expect from Spice Pots) and can be munched in lots of different ways to make gorgeous and healthy meals.   Pile it on pastry or a pizza base; add to cous cous; eat as a side dish or just scoff it cold out of the fridge which is what tends to happen in this house!

Coconut Oil (or use others), about 1 tablespoon
​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.  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, some salt.  Cook for a few minutes until the peppers are tender then garnish with fresh coriander.  

Pile on a puff pastry or pizza base; add to cous cous or eat as a side dish.  Make a big batch then you can either freeze or eat up as lovely leftovers the next day.