Looking for a surprising family meal? This Indian Tandoori is mildly spiced and therefore very suitable for the whole family. Delicious with naan bread and fresh spinach.
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 of water
2 naan breads, halved
400 g fresh spinach, roughly chopped
1. Cook the rice as indicated on the package, and also cook the cauliflower florets in a separate pan.
2. Heat 2 tbsp. olive oil in a pan and briefly fry the cauliflower in it. Add the lentils.
3. Add 100 ml of water and Honig base for Indian Tandoori. Bring everything to a boil while stirring. Let the sauce simmer for about 1 minute, stirring occasionally. Then add the chopped apple
4. Turn off the heat and immediately stir in the Greek yogurt. Serve the sauce over the rice and sprinkle with the cashew nuts.
