It was a nice mix of sweetness and tanginess. Although I think Boyfriendlovlie didn’t quite like that combination (he’s not a very ‘sweet and sour’ person; I think his taste buds get confused. It’s either sweet or sour but not both together).
Well anyway, I quite liked it as I’m a great fan of sweet potato and the tandoori marinade was a nice change to the usual plain oven roasted ones (they’re my favourite though!).
Ingredients (4-5 servings)
2-3 sweet potatoes (approximately 500g)
1 medium/large cauliflower
2 cups (100g) sugar snap peas
2 tablespoon (50g) tandoori powder (or tandoori paste)
½ cup (100ml) soy milk
Juice of ½ lemon
1 teaspoon minced garlic
1 teaspoon minced ginger
Salt and cracked pepper to taste
½ teaspoon cinnamon (optional)
1 tablespoon vegetable oil or vegan margarine
- Place lemon juice in soy milk and let stand.
- Peel and cut sweet potatoes into cubes or wedges.
Cut cauliflower into small bouquets.
Add tandoori powder or paste to soy milk mixture. Add in garlic, ginger, cinnamon, salt and pepper (to taste).
- Pour marinade mixture onto sweet potatoes and cauliflower. Mix well. Don’t add in the sugar snap peas as yet.
- Leave to marinade for about 10 minutes. (I was short of time, so I popped it into the oven straight away).
- Add oil or margarine. Stir well.
- Place in an oven proof dish and bake at 200 degrees Celsius for 1 hour or until sweet potatoes are cooked.
- Add in the sugar snap peas and sprinkle with breadcrumbs. Put back in the oven for about 10 – 12 minutes.