Indian Bhaji with Sag Aloo

I am a fan of Indian cuisine and this dish is a perfect example of the rich flavours found there. Bhajis are crispy vegetable fritters, which I make with onion, chickpea flour, and Indian spices. Sag aloo is a mildly spicy curry made with spinach and potato. The crunchy salad is made with yellow bell pepper, white cabbage, and coconut. Together with the plant-based yoghurt dip, this makes for a delicious and healthy meal. This dish is 100% plant-based.

White onion, spinach, white cabbage, yellow bell pepper, peas, garlic, red and green chilli, potato, lemon juice, lime juice, fresh turmeric and ginger, preserved lemon, chilli powder, yellow and black mustard seeds, turmeric, homemade garam masala (coriander seeds, cumin seeds, green cardamom, cinnamon, fennel seeds, bay leaf, clove), coconut (desiccated), raisins, soy yoghurt, rice flour, chickpea flour, mango chutney, rose water, baking powder, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: mosterd, soja, sulfiet.

Microwave

Remove the bhaji with baking paper from the dish. Heat the sag aloo (potato/spinach) loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the bhajis for 1 minute on the baking paper (they will not be crispy in the microwave). Serve with the salad and vegan yoghurt dip (cold).

Oven — 200°C, 15-25 minMarleen's choice

Remove the bhaji with baking paper from the dish. Heat the sag aloo (potato/spinach) covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Heat the bhajis uncovered for 8-10 minutes on the baking paper. Serve with the salad and vegan yoghurt dip (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy80,35 kcal

Protein2,48 g

Fat1,74 g

of which saturated0,49 g

Carbohydrates12,02 g

Dietary fibre2,98 g

Salt0,33 g

Average weight: 540 g