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- Marinate prepared vegetables, using either the shashlik paste marinade or the basic marinade you have made yourself. Cover and set aside in fridge for half an hour.
- In a large pan, add the vegetable oil then add the cardamom, cassia bark and cloves. Gently fry until aroma is released, then add chopped onion. Fry gently until onion is transparent and starting to turn golden. Remove the whole spices.
- Lay the marinated vegetables (except the green beans and mushrooms) on a well oiled tray and bake in a hot oven (200C) for 15 minutes, turning occasionally to ensure nicely browned on all sides. The potatoes may need an additional 5-10 minutes depending on the size of the pieces. Check they are cooked through. Add the green beans and mushrooms to the tray and bake for another 10 minutes.
- Add the ginger, chillies, paprika, coriander, garam masala and fenugreek powder to the large pan, and fry gently for 2 minutes. Then add the tomato puree, syrup and two cups of water. Bring to simmer and season to taste with salt. Simmer gently for 10-15 minutes, then add soy or almond cream and bring back to simmer.
- I prefer to place the roasted vegetables in a bowl and pour over the masala, as this helps the vegetables keep their lovely marinade. But you can add the vegetables to the large pan also, stir gently and then serve immediately.
- Serve with steamed rice and soft chapatis or parathas, garnish with fresh coriander, and some freshly sliced cucumber, red onion and a wedge of lemon on the side.
If you enjoyed this, why not read some more of our favourite plant-based curry recipes here?