Tandoori Paste for Marinade

Tandoori cooking is like a barbecue every day as everything is made on an open fire. It’s a great way to make vegetables and vegan burgers even more tasty. Add in some naan bread and the usual salads everyone is going to be happy.

It’s easy to make some really spicy tandoori style marinades that are going to bring everything to life. It is gluten and dairy free so will cover a lot of allergies and special diets in one go.

This tandoori paste recipe can be made the day before for your BBQ and left in the fridge. Marinade your vegetable kebabs, tofu, vegan burgers and sausages overnight and you are ready to go.

Just make more than you feel you need to – as everyone will love this!

Tandoori Paste for Marinade

1/2 tsp black pepper corns

1 cm cinnamon stick

12 cloves buds

1 onion peeled and roughly chopped

3 cloves garlic peeled and roughly chopped

3cm  ginger root peeled and roughly chopped

2 tbsp coconut oil

1 tsp cumin powder

1 tsp coriander powder

¼ tsp chilli

2 tsp paprika

1 tsp curry powder

1 teaspoon salt

1 lemon (juiced)

400ml coconut or other vegan ​yogurt

1 tbsp tomato puree

Handful fresh coriander (chopped)

Grind the cloves, peppercorns and cinnamon in a grinder or pestle and mortar. Put the ginger, garlic and onion in a food processor and blend until it is a smooth paste. 

Heat the coconut oil in pan and add the pureed onion mixture cook for 2-3 minutes. Add freshly ground and powdered spices and cook for another 2 minutes. If mixture gets too dry, add 1-2 tbsp water.

Remove from the heat and add the lemon juice, yogurt, salt and tomato paste. Mix well and reheat then add the fresh coriander.

Chef Keith Squires

Keith’s passion for feeding people began with home-baking at the age of 9. He was soon bringing to school cakes, breads and pasties. His schoolmates joined in and before long they were swapping cakes during the lunch breaks, raiding mums’ cookery books in the evenings and even growing their own vegetables in the school grounds. 

Keith now combines his background in nutrition, Ayurveda, herbalism and cookery with over 30 years of experience as a vegetarian chef.

He travels widely, teaching in workshops, retreats and courses around the world. His events are hugely entertaining as well being full of practical knowledge on how to live a healthy and fulfilling lifestyle.
He is an experienced UK media presenter, and has made TV appearances in countries as far afield as Greece and India. His popular blog, keithonfood.com, has become a one-stop destination for online inspiration and resources.

Some authors are great chefs, others will tell you all about different foods and their nutritional benefits. Many of them are great story-tellers and inspirational writers. There are books that are funny and at times truly meaningful.

Keith crams all those qualities into a single volume, his new book ‘Cooking with Love‘ which he hopes you won’t be able to put down. And not just because your fingers are sticky from making the recipes. 

https://keithonfood.com

https://www.facebook.com/keithonfood

https://twitter.com/keithonfood

 


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