200°C · 15-30 minAllergens
SulfietChanna masala
I love Indian food and this healthy vegetable dish is a great example of this rich cuisine: Channa masala is a curry made with tomatoes and chickpeas, prepared with plenty of fresh herbs and spices, mildly spicy and warm in flavour. Served alongside a generous portion of jalfrezi, a typical Indian vegetable dish with fenugreek and green rawitt chillies. Accompanied by wholemeal cumin rice and refreshing coriander chutney. The dish is plant-based (vegan) and gluten-free.
Channa masala
Carrot, cauliflower, red and green bell pepper, tomatoes, white onion, garlic, rawitt chilli, lemon, lime juice, fresh ginger, coriander and bay leaf, chickpeas, amchur powder (dried green mango powder), anardana powder (dried pomegranate powder), chilli powder, nutmeg, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cinnamon, kasuri methi (dried fenugreek leaves), paprika powder, black cardamom, coconut (desiccated coconut), basmati rice, brown rice, baking soda, pepper and salt, sunflower oil.
Allergens: sulfiet.
Microwave
Heat the channa masala (chickpeas), cumin rice with jalfrezi (vegetables) loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coriander chutney (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the channa masala (chickpeas), cumin rice and jalfrezi (vegetables) covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coriander chutney (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.