200°C · 15-30 minAllergens
Sulfiet
MosterdIndian Bhaji with Vegetable Curry
I find Indian food fascinating in all its flavours, textures, and aromas, and today I'm preparing a dish from this exotic cuisine. "Onion bhaji" is a popular dish in India, made from thinly sliced white onion that is fried in a light batter of chickpea flour and spices, resembling a type of fritter. Alongside, you will receive a generous portion of vegetable curry, which has great depth: fresh, spicy, and warm all at once. Served with cardamom rice and crispy fried chickpeas. 100% gluten-free and vegan. Enjoy!
White onion, tomatoes, cauliflower, green beans, pointed cabbage, peas, garlic, red chilli, lemon, fresh ginger, chickpeas, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), yellow mustard seeds, green cardamom, cinnamon, cumin seeds, coriander seeds, clove, turmeric, bay leaf, basmati rice, rice flour, brown rice, chickpea flour, baking soda, baking powder, sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, sulfiet.
Microwave
Heat the rice with the vegetable curry loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Heat the onion bhaji on the baking paper for 1 minute. Note: the bhaji will not remain crispy in the microwave.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the rice with the vegetable curry covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the onion bhaji on the baking paper for 10 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
