Discover a mildly spiced Indian Tandoori bowl that's perfect for family dinners. As a home cook with years of experience in global cuisines, I love how this vegetarian dish balances bold flavors with gentle heat, making it ideal for all ages. Pair it with warm naan bread and fresh spinach for a wholesome meal.
2 apples
1 package Basic for Indian Tandoori vegetarian
600 g cauliflower florets
300 g (basmati) rice
200 g lentils, cooked
50 g unsalted cashew nuts
15 g coriander, roughly chopped
250 ml Greek yogurt 0% fat
100 ml water
2 naan breads, halved
400 g fresh spinach, roughly chopped
1. Cook the rice according to package instructions. In a separate pan, boil the cauliflower florets until tender.
2. Heat 2 tbsp. olive oil in a large pan and sauté the cauliflower briefly. Stir in the cooked lentils.
3. Add 100 ml water and the Honig base for Indian Tandoori. Bring to a boil while stirring, then simmer for about 1 minute. Stir in the chopped apples.
4. Remove from heat and immediately mix in the Greek yogurt. Serve over rice, topped with cashew nuts and garnished with coriander. Enjoy with naan and spinach on the side.
