200°C · 15-30 minAllergens
Lactose
SulfietRogan Subji Curry with Paneer
This Indian vegetarian curry fills the entire kitchen with the aromas of all the spices and herbs as it cooks. The base of this mildly spicy (but not hot) curry is made from tomatoes, red lentils, and bell peppers, and it is packed with tender vegetables, fresh herbs, and spices, along with pieces of fried paneer. It is served with light green spinach wholegrain rice and a refreshing raita (yogurt dip) with pickled carrots and raisins.
Rogan Subji Curry with Paneer
Tomatoes, cauliflower, spinach, white onion, bell pepper, carrot, garlic, green chilli, sweet potato, lemon, fresh ginger, coriander, bay leaf, mint, red lentils, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), smoked paprika, cumin seeds, coriander seeds, paprika powder, raisins, paneer (fresh cheese made from pasteurised cow's milk), Greek yogurt, basmati rice, brown rice, tomato purée, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, sulfiet.
Microwave
Heat the subji curry with paneer and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the raita (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the subji curry with paneer and the rice 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 raita (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.