200°C · 15-30 minAllergens
Schaaldieren
Sulfiet
Mosterd
VisIndian Curry with Prawns
This is yesterday's meal, just as delicious today and €1 cheaper! This South Indian curry is exotically spiced and perfectly balanced, lightly spicy, fresh, and with a hint of sweetness in the background. The prawns are cooked briefly to keep them tender and juicy. Served with whole grain rice, prepared with our own boemboe and mixed with cauliflower, courgette, and crunchy pak choi.
Indian Curry with Prawns
Prawns, cauliflower, courgette, tomatoes, spinach, white onion, peas, pak choi, red chilli, lemon, fresh curry leaves, turmeric, ginger, chilli powder, fenugreek seeds, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), yellow mustard seeds, ginger, curry masala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, coriander seeds, clove, turmeric, paprika powder, star anise, black mustard seeds, brown rice, fish sauce, coconut milk, santen (coconut cream), palm sugar, pepper and salt, sunflower oil.
Allergens: mosterd, schaaldieren, sulfiet, vis.
Microwave
Heat the curry and the rice with vegetables loosely covered for 3-4 minutes (1 person).
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). Disposable containers cannot be used in the oven; transfer to an oven dish.