An array of colours in this Buddha bowl full of Indian flavours...

Buddha bowls - consisting of healthful grains topped with colourful vegetables and protein - are one of the top food trends at the moment, due in no small part to how they combine stunning looks and delicious flavours.

We’ve given ours an Indian twist by topping them with tandoori skewers and tangy dhal along with a tomato curry known as thakkali plus boiled eggs coated with podi powder – a blend made by grinding dry-roasted lentils, nuts, seeds and spices.

THAKKALI CURRY SPICES: Coriander, cumin, chilli, turmeric, fenugreek leaves, cinnamon, curry leaves, mustard, nigella
DHAL SPICES: Cumin, coriander, turmeric, Kashmiri chilli, black pepper, amchur, tamarind (tamarind, starch)
RICE SPICES: Black cardamon, cinnamon leaf, Kashmiri chilli
CABBAGE SABZI SPICES: Cumin, fennel, nigella, mustard, fenugreek, chilli
TAMARIND CHUTNEY SPICES: Tamarind (tamarind, starch), amchur, chilli
PODI POWDER: Toasted chilli, amchur, coriander, poppy, cumin, black pepper, cloves, fenugreek, cassia, sesame seeds, red lentils, black sesame seeds
TANDOORI SPICES: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves

• 400g diced chicken (thighs are best) 
• 1 small red onion
• 2 cloves of garlic
• Fresh ginger - finely chopped to make 1 tbsp
• ½ small red cabbage
• 300g cherry tomatoes 
• 10g bunch of coriander
• 100g full fat natural yogurt (not Greek yogurt or set yogurt)
• 4 eggs
• 300g basmati rice 
• 100g yellow split peas
• 2 tbsp sugar