Allergens
SojaPineapple Curry with Sticky Tempeh
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. Bursting with flavour, texture, and colour, this curry, based on a recipe from our chef Daan, is quite spicy, with turmeric, lemongrass, and galangal adding depth to the taste. The sweet pineapple complements it beautifully. Served with fluffy pandan rice, crunchy green beans, and bok choy, roasted peanuts, and crispy tempeh. Go for it! 100% plant-based (vegan).
Tempeh (tempeh, ketjap, red chilli, ginger, sunflower oil, salt), carrot, white onion, bok choy, red chilli, garlic, pineapple, fresh lemongrass, turmeric, galangal, cinnamon, coriander seeds, clove, star anise, peanuts, pandan rice, tamarind, coconut milk, palm sugar, sunflower oil.
Allergens: pinda, soja.
MicrowaveMarleen's choice
Heat the pineapple curry, vegetables with tempeh, and rice loosely covered for 3-4 minutes.
Oven — 200°C, 15-20 min
Preheat the pineapple curry, vegetables with tempeh, and rice covered with an oven-safe plate or aluminium foil for 15-20 minutes. Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
