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Per a request for an Indian dish from Becky M. of NYC, one of my favorite academic colleagues, I'm trying my hand at a recipe I've been on a quest for for years. Sapphire Indian Restaurant on Columbus Circle in NYC is the only Indian restaurant that I have ever known to make Tandoori Vegetables. Each time I sit down at an Indian place and open the menu I hold my breath to see if they offer this true delight of broiled vegetables in a spicy yogurt sauce. But alas I have not yet found it any place else. I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites.
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Tandoori Vegetables

September 7, 2008

30 min or less active, gluten-free, main, side, summer

Per a request for an Indian dish from Becky M. of NYC, one of my favorite academic colleagues, I'm trying my hand at a recipe I've been on a quest for for years. Sapphire Indian Restaurant on Columbus Circle in NYC is the only Indian restaurant that I have ever known to make Tandoori Vegetables. Each time I sit down at an Indian place and open the menu I hold my breath to see if they offer this true delight of broiled vegetables in a spicy yogurt sauce. But alas I have not yet found it any place else. I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites.

Information

Servings: 4
Time: About 15 minutes active; 2 hrs 45 minutes total
Price: $10.38 total; $2.60 per serving
Nutrition (per serving):
Calories: 124.54
Protein: 7.09g
Fat: 0.58g
Saturated fat: 0.58g
Carbohydrates: 24.07g
Fiber: 6.41g
Sodium: 367.19mg
Cholesterol: 2.55mg
High In:
Good Source:
Low In:

Ingredients

  • 1 cup plain, low fat yogurt
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/4 tsp red pepper flakes
  • 1/4 tsp SnP
  • 1/8 tsp ground cloves
  • 2 small heads of cauliflower, cut into florets
  • 2 large red peppers, cut into 1-2" pieces
  • 2 large tomatoes, roughly chopped
  • 1 large onion, roughly chopped
  • 3 garlic cloves, minced

Preparation

  1. In a small bowl, combine yogurt, lemon juice, and all the herbs and spices (ginger through cloves).
  2. Combine all ingredients in a large ziploc bag. Seal the bag and shake to coat. Marinate in the fridge for a minimum of two hours, and up to overnight. Turn the bag occasionally.
  3. Preheat oven to 500 degrees. Lay out vegetables on a sheet pan covered with foil and sprayed with cooking spray.
  4. Bake for 25 minutes until broiled and blackened. Serve with rice and naan.

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