200°C · 15-30 minAllergens
SulfietMasala Vadai
I love Indian cuisine! That's why I've created this dish from that corner of the world. 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.
Tomatoes, cauliflower, peas, white onion, courgette, vine tomatoes, mixed bell peppers (fresh, diced 6 mm), red onion, garlic, rawitt pepper, potato, lemon, 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, cloves), cinnamon, cardamom, cumin seeds, coriander seeds, cloves, turmeric, nigella seeds, coconut (desiccated), raisins, basmati rice, brown rice, tomato purée, baking soda, baking powder, pepper and salt, sunflower oil.
Allergens: sulfiet.
Microwave
Remove the dahl fritters with baking paper from the tray. 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 tray. 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 be used in the oven; transfer to an oven dish.