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Marinate your vegetables first. Mix with the tandoori paste and half the yogurt. Cover with a plastic wrap and let it marinate for at least 1 hour in the refrigerator.
Bake the vegetables with the marinade in a large pan with a dash of oil.
Add the cooked vegetables in a large pot with a solid bottom. Add the rest of the yogurt and cream.
Let the curry warm over low heat and stir gently. Add the ketchup, tomato paste and chopped peanuts.
Meanwhile, cook the onion in a splash of oil. Add the curry powder and paprika when the onion turns golden brown. Stir and fry the spices for a while.
Add the stewed onions with the rest of curry. Stir and simmer over low heat.
Place some fresh chopped parsley and coriander to top it al off. Serve with brown rice.