Tandoori Veggie Bowl
with Garlic Spinach Rice & Mint Raita- Milk
- Peanuts
- Tree Nuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Traces of Tree Nuts
Cook a rainbow for dinner with this beautiful tandoori cauliflower bowl! You may not wind up with a pot of gold, but with a tasty assortment of colourful toppings, like our easy pickled cucumber and creamy mint raita, you'll feel like a million bucks.
Ingredients
1 portion
cauliflower
1 tub
tandoori paste
1 packet
Greek-style yoghurt
(Contains: Milk;)
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
2 unit
tomato
1 unit
cucumber
1 bunch
mint
1 bag
baby spinach leaves
1 packet
roasted peanut cashew mix
(Contains: Peanuts, Tree Nuts; May be present: Gluten, Soy, Milk, Sesame, Tree Nuts.)
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
3 tbs
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a large bowl, combine the cauliflower, tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a drizzle of olive oil and a pinch of salt and pepper. Place on an oven tray lined with baking paper and bake until tender, 20-25 minutes.
While the cauliflower is roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, currants, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Thinly slice 1/2 the cucumber and grate the remaining. In a small bowl, combine the white wine vinegar, sliced cucumber and a generous pinch of sugar and salt. Add enough water to cover the cucumber, stir to combine then set aside.
Finely chop the tomato. Pick and finely chop the mint leaves. In a small bowl, combine the tomato, 1/2 the mint and 1 tsp of the pickling liquid and mix well.
In a second small bowl, combine the remaining Greek yoghurt, the grated cucumber and remaining mint. Add a drizzle of olive oil, season with salt and pepper and mix well.
Drain the pickled cucumber. Stir the baby spinach leaves through the garlic rice. Divide the garlic spinach rice between bowls and top with the tandoori cauliflower, tomato salsa, pickled cucumber, mint raita and roasted peanut cashew mix. TIP: For the low-calorie option, serve 1/2 the basmati rice.
