200°C · 30 minAllergens
Sulfiet
Mosterd
SojaMadras Curry
Something new from the Indian kitchen! Fragrant and spicy, this curry is based on tomato, fenugreek, fennel seeds, cloves, and ginger. The Rawit chillies add a delightful heat. At the end, I add fresh chunks of tofu. Served with fluffy cardamom rice and a generous portion of sautéed, mildly spiced green vegetables. Dish may differ from the photo.
Madras Curry
Tofu, basmati rice, brown rice, cauliflower, green beans, pointed cabbage, garden peas, spinach, white wine vinegar, broccoli, tomato, fenugreek, fennel seeds, coriander, cloves, cinnamon, turmeric, cardamom, chilli pepper, mustard seeds, white onion, tomato, ginger, garlic, coconut milk, lime juice, sunflower oil, black pepper, salt.
Allergens: mosterd, soja, sulfiet.
Microwave
Heat the curry and the rice with vegetables, both covered with foil, for 4 minutes (1 person) to 8 minutes (2 or more persons).
Oven — 200°C, 30 minMarleen's choice
Preheat the curry and the rice with vegetables, both covered with an ovenproof plate or aluminium foil, for 20 minutes (1 person) to 30 minutes (2 or more persons).
Average weight: 540 g