Tandoori Spiced Sweet Potatoes
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 700 g sweet potatoes, cut into wedges (skin on)
- 2 red onions, peeled & quartered
- 14.79 ml oil
- 430 g jar tandoori paste (makhani, simmer sauce)
- 59.16 ml Greek yogurt or 59.16 ml cream
- 29.58 ml of fresh mint, chopped
- salt & pepper
directions
- Toss the potatoes & onions in oil & roast in a very hot oven (200.C) for 30-35mins until crisp & golden.
- Pour simmer sauce into a pan, haet for 5 mins and swirl in yoghurt & mint.
- Transfer vegetables into a serving dish and season well with salt & pepper.
- Pour over the hot sauce.
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RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..