Keith Squires tandoori style marinades from his book, Cooking With Love, will bring flavour to life at your next barbecue. It is gluten and dairy free so will cover a lot of allergies and special diets in one go. Here is a sneak peek at one of the recipes.
Published on April 10, 2019
- 1/2 teaspoon black pepper corns
- 1 cm cinnamon stick
- 12 cloves buds
- 1 onion peeled and roughly chopped
- 3 cloves garlic peeled and roughly chopped
- 3 cm ginger root peeled and roughly chopped
- 1 tomato
- 2 tablespoon coconut oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon chilli
- 2 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 lemon (juiced)
- 400 ml coconut or other vegan yogurt
- 1 tablespoon tomato puree
- Handful fresh coriander (chopped)
- Grind the cloves, peppercorns and cinnamon in a grinder or pestle and mortar.
- Put the tomato, 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 to 3 minutes.
- Add freshly ground and powdered spices and cook for another 2 minutes.
- If mixture gets too dry, add 1 to 2 tablespoon water.
- Remove from the heat and add the lemon juice, yogurt, salt and tomato paste.
- Mix well and reheat then add the fresh coriander.