Allergens
Gluten
Selderij
Sesamzaad
Sulfiet
MosterdBaghare Baingan Curry
Baghare Baingan curry, a unique name for a unique dish! This Indian curry requires a lot of preparation in making the curry paste. We create this from roasted spices, peanuts, sesame, fresh ginger, green rawitt chillies, and coconut. The aubergines are gently roasted in the oven and added to the rich curry. The tamarind gives it a fresh twist. Served with paratha (Indian flatbread) and a crunchy salad dressed with a refreshing coriander dressing. 100% plant-based (vegan).
Baghare Baingan Curry
aubergine, cucumber, cherry tomato, yellow bell pepper, red onion, garlic, rawitt chilli, green chilli, lemon [sulphites], fresh ginger, coriander, chickpeas, chilli powder, curry leaves, fenugreek seeds, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), yellow mustard seeds, green cardamom, cinnamon, cumin seeds, coriander seeds, clove, turmeric, tandoori masala (contains among others mustard seeds, celery, fenugreek, cinnamon, garlic, clove, paprika, and bay leaf), peanut butter, coconut (desiccated), roti paratha (wheat flour), tahini (sesame paste) [sesame seeds], tamarind, baking soda, coconut milk, santen (coconut cream), palm sugar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, pinda, selderij, sesamzaad, sulfiet.
Microwave
Heat the curry loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the paratha for 30 seconds in a toaster or in a dry pan over low heat. Serve with the salad and the coriander dressing (cold).
Oven — 200°C, 15-25 minMarleen's choice
Preheat the curry covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Heat the paratha uncovered for the last 5 minutes on an ovenproof plate. Serve with the salad and the coriander dressing (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
