Aubergine Kofta with Aloo Pulao

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. Spicy, warm, and full of aroma and flavour, this Indian dish is a delight. The koftas are made from roasted aubergine and spices, baked in the oven until golden brown. I prepare a savoury tomato sauce with fresh spinach, seasoned with garam masala. The aloo pulao I serve alongside is made from whole grain rice and potato, enhanced with spiced fried onion, raisins, flaked almonds, and fresh mint. Enjoy! 100% plant-based (vegan).

Aubergine, tomatoes, spinach, white onion, spring onion, garlic, rawit pepper, potato, fresh mint, chilli powder, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), homemade garam masala (including green cardamom, fennel seeds, bay leaf), flaked almonds, raisins, basmati rice, brown rice, panko (contains gluten), tomato purée, coconut milk, santen (coconut cream), pepper and salt, sunflower oil.

Allergens: gluten, mosterd, noten, sulfiet.

MicrowaveMarleen's choice

Heat the rice with potato and the koftas in tomato sauce loosely covered for 3-4 minutes.

Energy151,14 kcal

Protein3,79 g

Fat6,58 g

of which saturated1,07 g

Carbohydrates16,71 g

Dietary fibre3,02 g

Salt0,52 g

Average weight: 540 g

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