Vegetarian Platter Recipe
Savor a combination of house vegetable dishes, with each entrée served alongside fresh tandoori naan, rice, a side salad, and cilantro yogurt sauce.
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Ingredients
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Vegetable Dishes
Sides
Cilantro Yogurt Sauce
Method
Vegetable Dishes
- 1
Prepare the Cauliflower
Cut the cauliflower into small florets and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- 3
Add the Veggies
Add the cauliflower florets, diced bell peppers, sliced carrots, and drained chickpeas to the skillet. Stir well.
- 4
Season the Mixture
Sprinkle in cumin powder, coriander powder, turmeric powder, and salt. Mix everything well, ensuring the vegetables are coated with the spices.
- 5
Cook the Vegetables
Cover the skillet and let the mixture cook for about 15 minutes, stirring occasionally until the vegetables are tender.
- 6
Add Spinach
Stir in fresh spinach and cook for an additional 5 minutes until wilted.
Sides
- 7
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, add 2 cups of water for every cup of rice and bring to a boil. Once boiling, reduce heat, cover, and let the rice simmer for 15 minutes.
- 8
- 9
Warm the Naan
Heat the tandoori naan in a skillet or oven until warmed through.
