Description
Tandoori spiced Eat Curious Mince, served on a bed of fluffy quinoa and topped with crispy chickpeas, masala spiced cauliflower and a refreshing cucumber yoghurt sauce.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
250g Eat Curious Dehydrated Mince
750ml water (or stock for extra flavour)
100g tandoori paste
roasted chickpeas:
500g chickpeas, drained and rinsed
50ml olive oil
25g dried mint
25g ground cumin
15g chilli flakes
50g fresh coriander, chopped
500g cooked quinoa (red and white mixed)
spiced cauliflower:
750g cauliflower, cut into florets
25g masala spice blend (mild curry powder)
raita (yoghurt sauce):
100g cucumber, diced or grated, and squeezed
250g plant-based yoghurt
50ml lemon juice
20g mint
20g nigella seeds
salt and pepper to taste
mango chutney, for serving
Instructions
1. Rehydrate Eat Curious Dehydrated Mince: Spread Eat Curious Dehydrated Mince evenly in a gastronorm tray. Soak in 750ml water (or stock for extra flavour) for at least 30 minutes.
2. Cook rehydrated mince: Coat in oil and tandoori paste, cook in the oven at 180°C until core temperature is reached. Set aside to chill.
3. Cook spiced cauliflower: Toss the cauliflower florets with masala spice blend and a drizzle of olive oil. Spread them out on a separate baking sheet and roast in the oven for about 20-25 minutes until tender and slightly charred.
4. Roasted chickpeas: In a bowl, combine the chickpeas, dried mint, chilli flakes, cumin and a drizzle of olive oil and toss to coat evenly, then spread them out on a baking sheet. Roast in the oven for about 10 – 15 minutes until crispy. Once cooled, mix with fresh chopped coriander.
5. Make yoghurt sauce: In a separate bowl, mix together cucumber (squeezed), plant-based yoghurt, lemon juice, mint and nigella seeds, add seasoning.
6. Assemble bowls: Place quinoa in a serving bowls. Top with the tandoori mince, roasted chickpeas, masala spiced cauliflower, and a spoonful of cucumber raita. Drizzle with mango chutney and sprinkle with extra fresh chopped coriander.
- Category: Dehydrated Mince
- Cuisine: Indian
