Try this Roasted Vegetable Tikka recipe, or contribute your own.
Suggest a better descriptionMix thoroughly paste, yoghurt, coriander, mango chutney, lemon juice and salt. Stir in vegetables, cover and refrigerate for a minimum of 30 minutes. Remove vegetable pieces from the marinade and place on a well-greased baking tray. Roast in a preheated hot oven (200C) for 10 to 15 minutes until golden brown. Serve hot or cold on a bed of shredded lettuce, garnished with lemon wedges and fresh chopped coriander. NOTES : Preparalion time: 35 minutes. Cooking time: 15 minutes. Recipe by: Super Food Ideas (Aussie Magazine)
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Serving Size: 1 Serving (555g) | ||
Recipe Makes: 1 servings | ||
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Calories: 60 | ||
Calories from Fat: 11 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 51.1mg | 2 % | |
Potassium 244.6mg | 6 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.6g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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