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Tandoor marinated roasted veggies served on a base of lentils and rice, topped with spinach, cucumber, tomatoes, a dollop of raita, a naan wedge, queso fresco, and cilantro.
Ingredients
Directions
Nutrition
2 cups (500 mL) plain yogurt
¼ cup (60 mL) lemon juice
¼ cup (60 mL) minced ginger
¼ cup (60 mL) minced garlic
¼ cup (60 mL) tandoori masala spice blend
2 tsp (10 mL) cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) cayenne pepper
½ cup (125 mL) vegetable oil
salt and pepper, to taste
2 cups (500 mL) broccoli, florets
2 cups (500 mL) red bell pepper, sliced
1 cup (250 mL) yellow squash, sliced
2 cups (500 mL) red onion, cut into wedges
2 cups (500 mL) cauliflower, florets
5 cups (1.25 L) basmati rice, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) baby spinach, sauteed
5 cups (1.25 L) cucumber, thinly shaved
5 cups (1.25 L) Roma tomatoes, thinly sliced
20 oz (600 mL) raita*
5 pieces naan bread
10 oz (300 g) queso fresco
½ cup (125 mL) cilantro, minced
*To Prepare the Raita: In a medium bowl, whisk together yogurt, cucumber, mint, cilantro, cumin, salt, and pepper. Cover and refrigerate until ready to serve.
