200°C · 15-30 minAllergens
Gluten
Noten
MosterdChandra Malai Kofta
This dish from Indian cuisine is 100% plant-based (vegan), bursting with flavour and super healthy! The koftas are made from almonds, courgette, and chickpeas. I lightly roast them in the oven until golden brown. The curry sauce is rich in flavour thanks to the fresh spices and herbs I use, as well as the cashews, which I soak and then blend into a smooth cream. This gives a creamy taste to this aromatic curry and is a typical Indian way of preparation. It comes with a generous portion of vegetables and rice. Enjoy!
Courgette, yellow beetroot, carrot, white onion, peas, green beans, garlic, fresh ginger, coriander, chickpeas, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), ginger, curry masala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, turmeric, bay leaf, paprika powder, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, clove), black mustard seeds, almond flakes, cashews, brown rice, panko (contains gluten), tomato purée, baking soda, coconut milk, santen (coconut cream), organic vegetable stock, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, noten.
Microwave
Heat the koftas in the curry and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the koftas in the curry and the rice with vegetables covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.