Masala Vadai

I love Indian cuisine! That's why I've prepared this dish from that region. Masala vadai consists of a fragrant, spicy, and healthy alu gobi (spiced curry with cauliflower and potato), homemade dahl fritters (a type of patty filled with vegetables, spices, and mung beans), seasoned whole grain rice, and a mildly spicy mint chutney with grated coconut. Enjoy! This dish is 100% plant-based (vegan). The dish may differ from the photo.

Masala Vadai

tomatoes, cauliflower, white onion, peas, courgette, vine tomatoes, bell pepper, red onion, garlic, rawitt pepper, potato, lemon [sulphites], fresh curry leaves, ginger, coriander, mint, organic mung beans, amchur powder (dried green mango powder), garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cinnamon, cardamom, cumin seeds, coriander seeds, clove, turmeric, nigella seeds, coconut (desiccated), raisins [sulphites], basmati rice, brown rice, tomato puree, baking soda, baking powder, pepper and salt, sunflower oil.

Allergens: sulfiet.

Microwave

Remove the dahl fritters with baking paper from the dish. Heat the alu gobi (cauliflower/potato) and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the dahl fritters for the last minute on the baking paper. Note, they will not become crispy in the microwave. Serve with the mint chutney (cold).

Oven — 200°C, 15-30 minMarleen's choice

Remove the dahl fritters with baking paper from the dish. Heat the alu gobi (cauliflower/potato) and rice covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the dahl fritters for the last 5-8 minutes on the baking paper. Serve with the mint chutney (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy126,14 kcal

Fat3,22 g

of which saturated0,53 g

Carbohydrates17,78 g

Dietary fibre3,52 g

Protein4,12 g

Salt0,39 g

Average weight: 540 g