200°C · 15-20 minAllergens
Gluten
Selderij
Sulfiet
MosterdBombay Aubergine Curry
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. A 100% plant-based (vegan) Indian dish, featuring beautifully tender stewed aubergine in a fragrant tomato curry. The cardamom, fresh ginger, and black pepper impart a deep flavour to this mildly spicy curry. Served with roti paratha (flatbread) and a crunchy Indian salad with fried chickpeas.
Aubergine, tomatoes, yellow pepper, cucumber, cherry tomatoes, red onion, garlic, red chilli, potato, lime juice, fresh ginger, coriander and mint, chickpeas, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), tandoori masala (contains e.g. mustard seeds, celery, fenugreek, cinnamon, garlic, clove, paprika, and bay leaf), fennel seeds, roti paratha (wheat flour), baking soda, maple syrup, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, selderij, sulfiet.
Microwave
Heat the aubergine curry loosely covered for 3-4 minutes. Heat the roti paratha uncovered for 30 seconds until warm or in a dry frying pan. Serve with the salad (cold).
Oven — 200°C, 15-20 minMarleen's choice
Preheat the aubergine curry covered with an oven-safe plate or aluminium foil for 15-20 minutes. Heat the roti paratha uncovered for the last 5 minutes on an oven-safe plate. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.