200°C · 15-30 minAllergens
Lactose
Selderij
Ei
Sulfiet
MosterdGoan Vegetable Curry
This South Indian curry is perfectly balanced! Lightly spicy, fresh, and with a hint of sweetness in the background. The curry features roasted sweet potato and aubergine. 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 the dish ;)
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, cloves), yellow mustard seeds, cinnamon, cumin seeds, coriander seeds, cloves, star anise, tandoori masala (contains among others mustard seeds, celery, fenugreek, cinnamon, garlic, cloves, paprika, and bay leaf), free-range egg, basmati rice, brown rice, coconut milk, coconut cream, palm sugar, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
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 minMarleen's choice
Preheat the curry and the rice with vegetables covered with an ovenproof 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 go in the oven, transfer to an oven dish.