2 red capsicums
2 yellow capsicums
3 red onions
4 tbs sunflower oil
Tamarind paste
1/2 cup (125ml) tamarind concentrated
lemongrass stem
finely chopped garlic cloves,
roughly chopped lettuce
2 tsp grated ginger
2 long red chillies, seeds removed, sliced
1 cup coriander leaves<>1/4 cup mint leaves for the garnishing.
2 tbs honey
Method:
Step 1
Preheat the oven to 190°C. Put all the ingredients with 1/4 cup (60ml) boiling water. Roast them Blend to a thin paste, then set aside.
Step 2.
Toss the vegetables in the oil, spread over a large baking tray , then roast for 30 minutes.
Remove from the oven and fry with the tamarind paste, then roast for a further 20-25 minutes until becomes tender. Serve hot or at room temperature, garnished with the extra mint leaves. You can also enjoy this with Brown rice, or Paranthas or any other dishes...
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