Allergens
Sulfiet
MosterdIndian Cauliflower Curry
This is a mildly spicy Indian curry that I make with roasted cauliflower, tomatoes, and onions, based on the authentic 'alu gobi' recipe. The spices and herbs - such as mustard seeds and turmeric - that I use for the curry give the dish its distinctive Indian flavour. I serve it with creamy red lentil dahl and spiced cumin rice. In true Indian fashion, this dish is also vegan (100% plant-based). Enjoy!
Indian Cauliflower Curry
cauliflower, tomatoes, white onion, garlic, rawit pepper, potato, lemon [sulphites], fresh ginger, coriander, red lentils, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cinnamon, cardamom, cumin seeds, coriander seeds, clove, turmeric, nigella seeds, black mustard seeds, basmati rice, brown rice, tomato purée, pepper and salt, sunflower oil.
Allergens: mosterd, sulfiet.
MicrowaveMarleen's choice
Heat the alu gobi, dahl, and rice loosely covered for 4 minutes (1 person), up to 5-8 minutes for 2 or more persons.
Oven — 200°C, 15-30 min
Preheat the alu gobi, dahl, and rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person), up to 25-30 minutes for 2 or more persons. Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
