200°C · 15-30 minAllergens
Sesamzaad
Sulfiet
MosterdRajma Dahl with Aubergine Curry
I love Indian cuisine for its incredible variety of flavours, textures, and ingredients. This kidney bean dahl is prepared with tomato, fresh bay leaves, garam masala, and lemon. The surprising aubergine curry, based on coconut, is rich in flavour and depth thanks to sesame and peanuts, along with authentic Indian spices such as fenugreek, cardamom, and cloves. Served with spiced whole grain rice and fresh coriander chutney. 100% plant-based (vegan).
Rajma Dahl with Aubergine Curry
Aubergine, vine tomato, garlic, rawit pepper, lemon, red and white onion, fresh curry leaves, ginger, coriander and bay leaf, kidney beans, chilli powder, fenugreek seeds, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, cloves), green cardamom, cinnamon, cloves, turmeric, black mustard seeds, coconut (desiccated), peanut butter, basmati rice, brown rice, tahini (sesame paste), tamarind, tomato purée, coconut milk, coconut cream, palm sugar, pepper and salt, sunflower oil.
Allergens: mosterd, pinda, sesamzaad, sulfiet.
Microwave
Heat the rice, aubergine curry, and dahl loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coriander chutney (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the rice, aubergine curry, and dahl covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coriander chutney (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.