Hot Tandoori-Roasted Vegetables
with Ginger Basmati Rice & Fresh Mint
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
Oven-roasted cauliflower and squash say we’d rather stay in on a cold winter night. But spicy tandoori paste, lemon wedges and cashew crunch say we’re not taking it sitting down. Spark up these sheet pan veggies even more with ginger-infused basmati rice and a fresh mint garnish.
We will send you:
- 14g Mint
- 1 Lemon
- 200g Cauliflower florets
- 20g Ginger
- 200g Diced butternut squash
- 10ml Tandoori paste
- 160g Basmati rice
- 25g Roasted cashews
Contains: Cashews
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
15 g
Saturated Fat
3 g
Sodium
210 mg
Total Carb
89 g
Sugars
9 g
Protein
12 g
Fibre
7 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ½ the tandoori paste and S&P.
- Roast, 6 to 8 min., until beginning to soften.
Mise en place
- Meanwhile, peel and mince the ginger.
- Zest and quarter the lemon.
- Pick the mint leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the squash, remaining tandoori paste, a drizzle of oil and S&P.
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add the lemon zest and ½ the mint. Let sit, covered, for 5 min. Fluff the rice.
Finish the vegetables
- When the cauliflower is beginning to soften, flip and add the squash.
- Roast, stirring and adding the cashews halfway, 12 to 16 min., until browned and tender.
- Squeeze the juice of up to 2 lemon wedges (double for 4 portions) over.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables.
- Garnish with the remaining mint and lemon wedges. Bon appétit!
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