Allergens
Noten
Sulfiet
MosterdSri Lankan Curry
The Sri Lankan cuisine makes extensive use of curry leaves, which add extra flavour to dishes. This vegetable curry is prepared with mustard seeds, fresh ginger, turmeric, and coconut cream (santen), alongside the curry leaves. I first sauté the bell pepper, aubergine, and onion until nicely browned, before allowing them to simmer in the curry sauce. I serve this with a red lentil dahl and seasoned rice with potato and almond flakes. This dish is 100% plant-based (vegan) and gluten-free.
Sri Lankan Curry
aubergine, red bell pepper, white onion, spring onion, garlic, rawit pepper, red pepper, potato, fresh lemongrass, curry leaf, turmeric, ginger, coriander, mint, red lentils, cinnamon, cardamom, curry massala (contains coriander seed, turmeric, and mustard seed), cumin seeds, clove, turmeric, homemade colombo masala (fenugreek, mustard seed, coriander seed, cumin seed, black pepper, turmeric, clove), black mustard seed, almond flakes [nuts], raisins [sulphites], basmati rice, brown rice, tomato purée, coconut milk, coconut cream (santen), palm sugar, white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: mosterd, noten, sulfiet.
MicrowaveMarleen's choice
Heat the vegetable curry and the dahl with the rice/potato loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the vegetable curry and the dahl with the rice/potato covered with an oven-safe plate 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
