Allergens
Lactose
Selderij
Ei
Sulfiet
MosterdGoan Vegetable Curry
This South Indian curry is perfectly balanced! Lightly spicy, fresh, with a subtle sweetness in the background. Roasted sweet potato and aubergine are incorporated into the curry. On the side, I prepare cumin rice with mildly spicy cauliflower and crunchy pak choi. The boiled free-range egg is marinated in garam masala and pairs perfectly with it ;)
Goan Vegetable Curry
aubergine, cauliflower, pak choi, tomatoes, white onion, garlic, red chilli, sweet potato, fresh curry leaves, turmeric, ginger, fenugreek seeds, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), yellow mustard seeds, cinnamon, cumin seeds, coriander seeds, clove, star anise, tandoori masala (contains e.g. mustard seeds, celery, fenugreek, cinnamon, garlic, clove, paprika, and bay leaf), free-range egg, butter [lactose, milk], basmati rice, brown rice, coconut milk, santen (coconut cream), palm sugar, white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the curry and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the egg (cold).
Oven — 200°C, 15-30 min
Preheat the curry and the rice with vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Eat the egg cold, or warm it up in the last minute. Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
