Adapted from http://www.taste.com.au/recipes/14727/tamarind+roasted+vegetables?ref=co…
Ingredients
1kg pumpkin, peeled, cut into chunks
2 red capsicums
2 yellow capsicums
2 bunches shallots, sliced
1 large eggplant, cut into chunks
3 zucchini, cut into thick chunks
Olive oil spray
Tamarind paste
1/2 cup (125ml) tamarind concentrate
1 lemongrass stem (white part only), finely chopped
3 garlic cloves, roughly chopped
2 tsp grated ginger
2 long red chillies, seeds removed, sliced
1 cup coriander leaves
1/4 cup mint leaves, plus extra to garnish
2 tbs honey
Method
Step 1
Preheat the oven to 190°C. For the tamarind paste, place all the ingredients in a food processor with 1/4 cup (60ml) boiling water. Blend to a thin paste, then set aside.
Step 2
Toss the vegetables in salt and pepper, spread over a large baking tray (you may need to use 2 trays depending on the size of your oven), spray with olive oil, then roast for 30 minutes. Remove from the oven and toss with the tamarind paste, then roast for a further 20-25 minutes until tender. Serve hot or at room temperature, garnished with the extra mint leaves.