Kebabs with Curry

1. for the spiced yogurt for coating, mix mint, cumin, yogurt, chili spice, turmeric, coriander and ginger. Season heavily with salt and freshly ground pepper. Cover and set aside to cool.

2. cook the potatoes in boiling water until just tender.

Meanwhile, cut the melanzani into large cubes and sprinkle generously with salt. Set aside for 10 to 15 min to draw out bitter juices. Rinse well and drain. Drain potatoes.

4. alternately put melanzani, zucchini, potatoes, mushrooms and tomatoes on 4 skewers.

Place skewers in a shallow dish and coat evenly with yogurt mixture. Cover and refrigerate until ready to grill.

6. wrap naan bread in foil and place on grill edge to warm.

7. grill skewers, brushing with remaining seasoned yogurt, until lightly charred. Bring to table garnished with warm naan bread and mint sprigs.

Bring warm Indian bread to table with grilled vegetable skewers, spread with curry seasoned yogurt.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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