Allergens
SojaPineapple Curry with Sticky Tempeh
Bursting with flavour, texture, and colour, this curry, inspired by our chef Daan's recipe, is quite spicy, with turmeric, lemongrass, and galangal adding depth to the taste. The sweet pineapple pairs perfectly with it. Served with fluffy pandan rice, crunchy green beans, and bok choy, roasted peanuts, and crispy tempeh. Go for it! 100% plant-based (vegan).
Pineapple Curry with Sticky Tempeh
tempeh (tempeh, ketjap, red chilli, ginger, sunflower oil, salt) [soya], carrot, white onion, bok choy, red chilli, garlic, pineapple, fresh lemongrass (sereh), turmeric, galangal root, 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 (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the pineapple curry, vegetables with tempeh, and rice covered with an oven-safe dish 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.
Average weight: 540 g
