200°C · 15-30 minAllergens
Noten
Sulfiet
MosterdSri Lankan Curry
The Sri Lankan cuisine makes extensive use of curry leaves, which add extra flavour to dishes. This vegetable curry, which I prepare (alongside the curry leaves) with mustard seeds, fresh ginger, turmeric, and coconut cream, is a perfect example. I first sauté the bell pepper, aubergine, and onion until nicely browned, before letting them simmer further in the curry sauce. I serve it with a red lentil dahl and seasoned rice with potato and almond flakes. This dish is 100% plant-based (vegan) and gluten-free.
Aubergine, red bell pepper, white onion, spring onion, cherry tomato, 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 seeds, almond flakes, raisins, basmati rice, brown rice, tomato purée, coconut milk, coconut cream, palm sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, noten, sulfiet.
Microwave
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 minMarleen's choice
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.