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Oven tray filled with roast tandoori vegetables

Tandoori vegetables

  • Author: noasmodernkitchen
  • Total Time: 50 minutes
  • Yield: Serves 4 as a side 1x
  • Diet: Vegetarian




  • 1 tablespoon olive oil
  • 1 lemon – juice only
  • 3 garlic gloves – crushed
  • 1 inch piece of ginger – grated
  • 1 chilli – finely sliced. Remove the seeds for a milder dish
  • 1 teaspoon salt
  • 2 teaspoons masala
  • 1 teaspoon cumin powder
  • 2 teaspoons chilli powder


  • 1 red pepper – chopped into chunky squares
  • 1 green pepper – chopped into chunky squares
  • 2 large potatoes – chopped into cubes
  • 2 red onions – roughly chopped
  • 400g cherry vine tomatoes



  1. Place all of the ingredients for the marinade into a large bowl. Mix everything together until all of the spices are well combined with the yogurt.
  2. Transfer half of the marinade into a separate bowl.
  3. Add the vegetables into one bowl with the marinade, and add the potatoes into the other bowl with the marinade.
  4. Stir the contents of each bowl together until the vegetables and potatoes are well coated.
  5. Leave the vegetables and potatoes to marinate for at least an hour, but ideally overnight.

Option 1 – Roasting in the oven

  1. Before roasting, preheat the oven at 200c.
  2. Roast the vegetables and potatoes in the oven for around 40 minutes, until soft on the inside and crispy on the outside.

Option 2 – Cooking on the barbecue

  1. Skewer the vegetables and potatoes, and cook on the barbecue until the vegetables and potatoes are fully cooked through.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes


  • Serving Size: 1/4 of the dish
  • Calories: 215