200°C · 15-30 minAllergens
Noten
Sulfiet
Mosterd
SojaEastern Pumpkin Curry
The base of this Eastern curry is a pumpkin sauce made from roasted pumpkin, fresh spices, and coconut milk, which I blend until smooth. The result is a beautiful yellow curry with a 'layered' flavour, enhanced by cardamom and fresh turmeric. I mix in pieces of soft tofu. Accompanying the curry are tender, sautéed vegetables and fluffy cumin rice mixed with roasted pumpkin seeds, cashew nuts, and spring onion.
Eastern Pumpkin Curry
Tofu, cauliflower, pumpkin, pointed cabbage, white onion, spring onion, garlic, red chilli, lemon juice, fresh turmeric and ginger, cardamom, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), cashew nuts, peanut oil, pumpkin seeds, basmati rice, brown rice, black whole grain rice, coconut milk, coconut cream, pepper and salt, sunflower oil.
Allergens: mosterd, noten, soja, sulfiet.
Microwave
Heat the pumpkin curry, vegetables, and rice 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 pumpkin curry, vegetables, and rice covered with an ovenproof plate or aluminium foil 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.