Vegetarian lunch triptych
You can also vary this dish with another mix from the World Spice Blend line, such as Tandoori or Garam Masala.
You can also vary this dish with another mix from the World Spice Blend line, such as Tandoori or Garam Masala.
Preparation
Chop the onion and crush the garlic. Sauté in oil and add 10 grams of Vadouvan spices. Cut the cauliflower into florets.
Deglaze the pan with the stock and coconut milk and add the cauliflower. Cook until tender, then puree with an immersion blender. Garnish with finely chopped cilantro.
Slice the red onion into half rings and shred the oyster mushrooms. Sauté the onion and add the oyster mushrooms. Stir in 3 grams of Vadouvan and fill the (mini) pita breads with it. Season the yogurt with Vadouvan, add salt to taste, if desired, and garnish the pitas with it.
Sprinkle the blanched broccoli with the Za'atar spice. Season the tempura batter with 2 grams of Vadouvan spice and coat the broccoli in it. Deep-fry at 170°C (350°F) and serve with the yogurt dip mentioned above.
Ingredients
- 4 pita brood
- 250 g oesterzwammen
- 1 rode ui
- 100 g yoghurt (Grieks)
- 1 ui
- 2 knoflook tenen
- 300 g bloemkool (heel)
- 750 g bouillon (groente)
- 75 g kokosmelk
- koriander vers
- 4 broccoli roosjes (geblancheerd)
- World Spice Blend - Za'atar grof met zout (artnr 1199083)
- 100 g tempura beslag
- 15 g World Spice Blend - Vadouvan kruiden fijn zonder zout (artnr 1166366)
