Leftover Roasted Vegetable Chaat with Creamy Mint Sauce & Sweet Tamarind Chutney

Leftover Roasted Vegetable Chaat with Creamy Mint Sauce & Sweet Tamarind Chutney

This recipe is really special. Learn how to make a creamy, mayo-like Creamy Mint Sauce using aquafaba! We'll also teach you how to make a tangy Tamarind Chutney from scratch with just a handful of ingredients in 10 minutes. Yum!
Servings 2

Ingredients

Chaat

  • 600g leftover roasted veggies about 4 cups worth, *see tip #1
  • ½ red onion thinly sliced
  • 2 tsp ginger minced
  • ½ red chilli thinly sliced
  • ¼ tsp each garam masala, ground turmeric, sweet paprika, cumin seeds and coriander seeds
  • 3 Tbsp tamarind chutney recipe below, or store-bought tamarind chutney
  • 3 Tbsp creamy mint sauce recipe below, or coconut yoghurt

To Serve

  • 1 handful crispy chickpea snacks such as 'The Happy Co' crispy chickpeas
  • 1 bunch coriander leaves picked
  • 50g pomegranate arils optional

Sweet Tamarind Chutney

  • 1 clove garlic minced
  • 1 tsp ginger minced
  • 3 Tbsp tamarind paste
  • 3 Tbsp brown sugar
  • Juice of 1 orange about ⅔ cups worth of juice
  • 1 Tbsp soy sauce
  • ½ Tbsp rice wine vinegar
  • ¼ tsp garam masala

Creamy Mint Sauce

  • ¼ cup aquafaba (the brine in a can of chickpeas) *see tip #2
  • 1 bunch mint roughly chopped
  • 1 clove garlic roughly chopped
  • 1 tsp rice wine vinegar
  • ¼ cup neutral oil such as sunflower oil
  • ¼ cup coconut yoghurt

Instructions

  • Prep tamarind chutney and creamy mint sauce (if using).
  • Lightly smash the roasted veggies in a bowl. Add the onion, ginger, chilli and a pinch of salt and toss to combine. Heat a generous drizzle of oil in a large fry-pan on medium-high heat. Cook veggie mixture, undisturbed, for 5 minutes. Stir veggies, add spices to pan and cook for a further 4-5 minutes, until veggies are golden all over. Season to taste. Drizzle over the tamarind chutney and creamy mint sauce.
  • Serve chaat topped with crispy chickpeas, coriander and pomegranate.

Sweet Tamarind Chutney

  • Combine all tamarind chutney ingredients together in a small pot and bring to a simmer. Once simmering, reduce heat to low and cook for 8-10 minutes, until reduced and thickened. Season to taste.

Creamy Mint Sauce

  • Place the aquafaba, mint, garlic, vinegar and ¼ tsp salt into a bowl. Using a stick blender, slowly pour in the oil with the motor running (the mixture should emulsify and have a mayo-like consistency). Once all the oil has been added, add the coconut yoghurt and blitz again until combined. Season to taste with salt and pepper.

Notes

Tip #1: This recipe is a good way to use up leftover roasted vegetables and prevent them from going to waste. Any kind of cooked potato or root vegetable will also work well. Otherwise, simply roast some chopped root veggies until golden and tender to use as the base if you don’t have any leftovers. 
Tip #2: Aquafaba is the liquid brine that comes in a can of legumes, which can act as an emulsifier or even be whipped to substitute for egg whites. Before draining and rinsing your legumes, reserve the brine and use it to make vegan mayo, vegan meringues and creamy vegan sauces.
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