Ingredients
Skewer
Eggplant, cut into 3 cm cubes100 g
Pumpkin (butternut), cut into 3 cm cubes80 g
Potatoes (kipfler), halved80 g
Metal or soaked bamboo skewers2
Tandoori marinade
Coconut yoghurt (VGN)80 ml
Tandoori spice blend20 g
Garlic, grated2 cloves
Fresh ginger, grated10 g
Lemon juice15 ml
Oil15 ml
Creamy polenta
Fine polenta/cornmeal60 g
Vegetable stock300 ml
Coconut cream or vegan butter40 ml
Salt and white pepperto taste
Chermoula salsa
Fresh coriander20 g
Fresh parsley20 g
Garlic1 clove
Cumin1 tsp
Smoked paprika1 tsp
Lemon juice20 ml
Olive oil40 ml
Red chilli1 small
Method
- 11. Par-cook pumpkin and potatoes in salted boiling water for 8 min until partially tender; drain and cool.
- 22. Combine tandoori marinade; coat all vegetables thoroughly; marinate for minimum 30 min.
- 33. Thread alternating vegetables onto skewers — eggplant, pumpkin, potato.
- 44. Grill skewers in a tandoor or hot oven with grill function at 220 °C for 20–25 min, turning once at halfway, until charred and cooked through.
- 55. Prepare polenta: bring stock to a boil; whisk in polenta continuously; cook 5 min until thick; stir in coconut cream; season.
- 66. Blitz chermoula ingredients until a coarse, bright green salsa forms; taste and adjust acid and salt.
- 77. Spoon polenta onto centre of plate; lay skewer across; drizzle chermoula generously over vegetables.
Quality Check
- Vegetables are cooked through and tender — no raw potato or crunchy pumpkin.
- Tandoori char is present and flavour is developed — not pale or underspiced.
- Polenta is smooth and creamy — not lumpy or gluey.
- Chermoula is vibrant green, herbaceous and aromatic.
Vegetarian Standards
Confirm GF option before firing if requested
No shared cooking surfaces with meat
Vegan modifications available on request
Equipment
Tandoor or oven with grill function, skewers, saucepan, whisk, blender, warm plate
Allergens & Dietary
None listedVGN