Roasted Vegetables With Thai Vinaigrette Thailand Recipes

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THAI STYLE ROASTED VEG



Thai Style Roasted Veg image

If you want to save time on this meal you can use ready bought red Thai paste, I am posting a method here to make some as bought ones often contain animal products. If you wish you can marinade the tofu in 1 tbsp oil/2 tbsp soy for a couple of hours if you need it "taming" a bit

Provided by PinkCherryBlossom

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons coriander seeds
1 teaspoon cumin seed
1 garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped
2 teaspoons lemongrass, finely chopped
2 fresh red chilies, de-seeded
2 aubergines, chopped into 2 . 5cm/1 inch pieces
1 lb button mushroom, left whole
16 cherry tomatoes
2 red onions, quartered
250 g firm tofu, cubed
1 tablespoon shoyu or 1 tablespoon light soya sauce
1 tablespoon peanut oil
1 limes, juice of or 1 lemon, juice of, only
2 tablespoons fresh basil, finely chopped

Steps:

  • Preheat oven 190°C.
  • First make the red curry paste:.
  • Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
  • Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
  • Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
  • Transfer to a serving platter and garnish with basil.

Nutrition Facts : Calories 221.5, Fat 8.1, SaturatedFat 1.5, Sodium 254, Carbohydrate 30.8, Fiber 12.2, Sugar 13.3, Protein 14.4

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