The name tandoori is derived from tandoor, a type of brick and clay oven used throughout India that lends a distinctly smoky taste to everything from veggies and meat to naan bread. In this recipe, we’ve recreated the bold and pungent flavors with the help of a special Tandoori spice blend made with equal parts turmeric, cardamom, paprika, and coriander.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Bell Pepper
Veggie Stock Concentrate
Wash and dry all produce. Preheat oven to 450 degrees. Trim and halve eggplant lengthwise, then slice each half into 1-inch wedges. Core, seed, and dice bell pepper into ½-inch cubes. Halve, peel, and finely dice shallot. Peel and mince ginger. Mince garlic. Finely chop cilantro.
Toss eggplant on a baking sheet with a large drizzle of olive oil, 1/2 tsp tandoori spice, and a large pinch of salt and pepper. Roast 10-12 minutes, turn, then finish roasting until soft and golden brown, another 10-12 minutes.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add peppers and shallots, and toss until softened, 3-4 minutes. Add ginger, garlic, and 1/2 tsp tandoori spice. Toss until fragrant, about 1 minute.
Add rice and toss to coat. Add 1¾ cups water and stock concentrate, and bring to a boil. Reduce to a low simmer, and cover until tender, about 15 minutes.
In a small bowl, combine yogurt, half of the cilantro, and remaining 1/2 tsp Tandoori spice. Season with salt and pepper, and thin to a drizzling consistency with 1 TBSP or so of water.
Serve roasted eggplant on a bed of rice. Drizzle with yogurt sauce, and finish with a sprinkle of cilantro and pepitas.