200°C · 15-30 minAllergens
Gluten
Selderij
Sulfiet
MosterdBombay Curry with Paratha
A 100% plant-based (vegan) Indian dish, featuring buttery soft braised 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, red onion, yellow bell pepper, cucumber, cherry tomatoes, garlic, red chilli, potato, lemon, lime juice, fresh ginger, coriander, mint, chickpeas, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cardamom, cumin seeds, coriander seeds, tandoori masala (contains e.g. mustard seeds, celery, fenugreek, cinnamon, garlic, clove, paprika and bay leaf), fennel seeds, roti paratha (wheat flour), 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 (1 person) to 5-8 minutes (2 or more persons). Heat the roti paratha uncovered for 30 seconds until warm or in a dry frying pan. Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the aubergine curry covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the roti paratha uncovered on an oven-safe plate for the last 5 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.