200°C · 15-30 minAllergens
Noten
Sulfiet
Mosterd
SojaIndian Spinach Coconut Curry
This Indian spinach curry with coconut milk is mild and savoury, perfect for the whole family. I cut the fresh tofu into small pieces and add it at the end. Served alongside is whole grain rice mixed with small pieces of steamed potato, raisins, and spring onion, delicately spiced with mild Indian flavours. Topped with roasted blanched almonds and cashew nuts. Enjoy!
Tofu, spinach, red onion, white onion, vine tomatoes, spring onion, garlic, rawit pepper, potato, fresh ginger, bay leaf, mint, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay, clove), cinnamon, cardamom, cumin seeds, coriander seeds, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, clove), almonds, cashew nuts, raisins, brown rice, tomato purée, coconut milk, santen (coconut cream), pepper and salt, sunflower oil.
Allergens: mosterd, noten, soja, sulfiet.
Microwave
Heat the curry with rice loosely covered or with the plastic lid slightly on for 4 minutes (1 person) to 6-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the curry with rice covered with an ovenproof dish or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Plastic containers and lids cannot go in the oven, transfer to an oven dish.