200°C · 15-30 min
In te vriezenAllergens
Gluten
Sesamzaad
MosterdIndian Pumpkin Coconut Curry
Another dish from the incredibly versatile Indian cuisine. This mildly spicy curry (dhansak) combines various types of lentils with vegetables like pumpkin and spinach. I make a traditional dhansak masala with sweet roasted spices and add tamarind for a tangy contrast. Coconut milk makes the curry extra creamy. Served alongside is a crunchy multigrain roti paratha.
Indian Pumpkin Coconut Curry
Pumpkin, spinach, tomatoes, red onion, garlic, rawitt pepper, red pepper, fresh ginger, coriander, red lentils, toor dahl (yellow lentils), green cardamom, cinnamon, kasuri methi (dried fenugreek leaves), cumin seeds, coriander seeds, cloves, turmeric, bay leaf, star anise, black mustard seeds, black cardamom, multigrain roti paratha (wheat flour, water, vegetable margarine, brown flaxseed, rye, barley, sesame seeds, spelt flour, quinoa, millet, rapeseed oil, sugar, salt, raising agent, corn starch), tamarind, tomato paste, coconut milk, sunflower oil.
Allergens: gluten, mosterd, sesamzaad.
Microwave
Heat the curry loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). In the last minute, heat the paratha as well; it will not become crispy in the microwave.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the curry covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 2 minutes, heat the paratha uncovered.