Roast Winter Vegetables with Tandoori Masala

This is a great winter warmer. Real comfort food, but heallty! The chickpea flour in the marinade gives it an extra crunch.



Ingredients
1 butternut squash; peeled
2 parsnips; peeled
2 potatoes; peeled
1 turnip; peeled
1 aubergine
2 courgette / zuchinni
2 round dudhis / squash; peeled
For marinade
1 cup yogurt
2 tsp tandoori masala; available in Indian shops and most big supermarkets
1 tablespoon chickpea flour;or gram flour; available in Indian shops
3-4 cloves garlic; minced
2 inch ginger; grated
salt to taste



Method
1 Cut all the vegetables into 1-2inch chunks,
2. Parboil the potatoes and the parsnips - boil for 5 minutes, drain and wash with cold water.
3.Mix the marinade, yogurt, chickpea flour, tandoori masala, garlic and ginger
4. Marinate the vegetable in this mixture for at least 30 minutes
5. Place in a hot (200) oven for 45 minutes
6 serve with a green salad.