Delightfully charred wedges of courgette, flavoured with Indian spices and served with a fresh mint and coriander yoghurt. A stunning side dish to accompany your next curry night.
Tandoori Courgette
Categories summerRecipe Method
- Slice off the ends of the courgette, slice in half lengthways and then again in half to create 4 wedges with 1 courgette.
- Marinade the courgette in a splash of oil, salt, pepper, garam masala, turmeric, cumin and paprika. Leave to marinade for as long as you like.
- To make the mint and coriander yoghurt, add half of the yoghurt to a blender with half a green chilli, a small bunch each of mint and coriander, a pinch of salt, a pinch of sugar and a splash of vinegar. Blitz until combined and then whisk this mix into the remaining yoghurt. Leave in the fridge until 5 minutes before serving.
- Finely slice the red chilli and finely chop some more coriander.
- Add the courgette to the BBQ and cook until nicely charred and cooked through, turning every so often. This should take about 5-10 minutes depending on the heat. The courgette will bend slightly when ready.
- Add a good spoonful of the yoghurt to a serving plate, top with the Tandoori Courgette and then garnish with the sliced chilli and coriander.
- Serve and enjoy!