Indian Aubergine Kofta

Spicy, warm, and full of aroma and flavour, this Indian dish is a delight. The koftas are made from roasted aubergine and spices, and I bake them to a golden brown in the oven. Alongside, I prepare a savoury tomato sauce with fresh spinach, seasoned with garam masala. The aloo pulao I serve with it is made from whole grain rice and potato, enhanced with spiced fried onion, raisins, cashew nuts, flaked almonds, and fresh mint. Enjoy! 100% plant-based (vegan).

aubergine, tomatoes, white onion, spinach, spring onion, garlic, rawit pepper, potato, fresh mint, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cinnamon, cardamom, cumin seeds, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, clove), almond flour [nuts], flaked almonds [nuts], cashewnuts, raisins [sulphites], basmati rice, brown rice, panko (contains gluten) [gluten], tomato purée, coconut milk, santen (coconut cream), pepper and salt, sunflower oil.

Allergens: gluten, mosterd, noten, sulfiet.

MicrowaveMarleen's choice

Heat the rice with potato and the koftas in tomato sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the rice with potato and the koftas in tomato sauce covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, please transfer to an oven dish.

Energy151,14 kcal

Fat6,31 g

of which saturated1,07 g

Carbohydrates16,71 g

Dietary fibre3,02 g

Protein3,79 g

Salt0,52 g

Average weight: 540 g