200°C · 15-30 minAllergens
Gluten
Sulfiet
Mosterd
SojaJavanese Roti with Tempeh
This roti with Indonesian influences is served with fried tempeh, a mildly spicy curry, seasoned potatoes, and crunchy green beans. The curry I serve with the roti is warming and aromatic, with coconut milk and grated coconut giving it a rich coconut flavour. The dish is 100% plant-based (vegan).
Javanese Roti with Tempeh
Tempeh, green beans, vine tomatoes, white onion, tomatoes, spring onion, garlic, potato, fresh lemongrass, curry leaves, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, cloves), ginger, cinnamon, curry massala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, cloves, turmeric, black mustard seeds, grated coconut, roti wrap (including wheat flour, yellow split peas, potato, mustard, curry massala), gluten-free ketjap manis, sambal badjak, tomato purée, coconut cream, palm sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, soja, sulfiet.
Microwave
Heat the curry with the potatoes, tempeh, and beans loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the roti wrap between 2 plates for 30 seconds to 1 minute.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the curry with potatoes, tempeh, and beans covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Add the roti wrap for the last 2 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.