Bombay Curry with Paratha

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. 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, yellow bell pepper, cucumber, vine 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 among others 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 (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

Heat the aubergine curry covered with an oven-safe plate or aluminium foil for 15-20 minutes.

Energy106,81 kcal

Protein2,58 g

Fat3,88 g

of which saturated1,59 g

Carbohydrates13,17 g

Dietary fibre2,84 g

Salt0,57 g

Average weight: 540 g