200°C · 15-25 minAllergens
Gluten
Selderij
Sesamzaad
Sulfiet
MosterdBaghare baingan curry
Baghare baingan curry, a special name for a special dish! This Indian curry requires a lot of preparation to make the curry paste. We create it 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 adds a refreshing twist. Served with paratha (Indian flatbread) and a crunchy salad dressed with a zesty coriander dressing. 100% plant-based (vegan).
Baghare baingan curry
Aubergine, yellow bell pepper, cucumber, cherry tomato, red onion, garlic, rawitt chilli, green chilli, lemon, fresh ginger, coriander, mint, 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), coconut (desiccated coconut), peanut butter, roti paratha (wheat flour), tahini (sesame paste), 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 on an ovenproof plate for the last 5 minutes. Serve with the salad and the coriander dressing (cold). Disposable containers cannot go in the oven, transfer to an oven dish.