250g pkt microwave brown, red and wild rice, cooked
120g baby spinach
1 Lebanese cucumber, halved, sliced diagonally
8 mini pappadums, microwaved
Lemon wedges, to serve
Combine the tandoori paste and 1 tbs yoghurt in a bowl. Add the paneer. Stir to coat.
Heat 1 tbs coconut oil in a non-stick frying pan over medium-high heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until softened. Add paneer mixture and remaining oil. Cook, stirring, for 2 minutes. Add 2 tbs water and cook for a further minute or until golden and heated through.
Meanwhile, combine the mint and the remaining yoghurt in a bowl. Season.
Divide the rice, spinach, cucumber and paneer among serving plates. Serve with raita, pappadums and lemon wedges.