200°C · 15-30 minAllergens
Sulfiet
Mosterd
SojaMadras Curry with Tofu
Fragrant and spicy, this Indian curry is based on tomato, fenugreek seeds, fennel seeds, cloves, and ginger. The rawitt chillies add a delightful heat. At the end, I add fresh pieces of tofu. Served with fluffy cumin rice and a generous portion of sautéed and mildly spiced vegetables. 100% plant-based (vegan).
Madras Curry with Tofu
Tofu, tomatoes, cauliflower, green beans, pointed cabbage, peas, white onion, garlic, rawitt chilli, red chilli, lime juice, fresh curry leaves, turmeric, ginger and coriander, fenugreek seeds, yellow and black mustard seeds, cinnamon, cardamom, cumin seeds, coriander seeds, cloves, fennel seeds, black cardamom, basmati rice, brown rice, tomato purée, coconut milk, santen (coconut cream), sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, soja, sulfiet.
Microwave
Heat the madras curry and the cumin rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the madras curry and the cumin rice with vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.