Thai Vegetable Curry

This spicy Thai green curry is made with fresh lemongrass, lime leaves, ginger, coconut milk, and green chilli. It contains a variety of crunchy vegetables and fried tofu. I serve it with whole grain rice mixed with cashew nuts. This dish is 100% plant-based (vegan).

Tofu, aubergine, broccoli, courgette, carrot, green beans, white onion, spring onion, garlic, red chilli, rawit chilli, lime juice, fresh lemongrass, turmeric, ginger, coriander, lime leaves, mint, Thai basil, cumin seeds, coriander seeds, cashew nuts, sesame oil, basmati rice, brown rice, ginger syrup, gluten-free soy sauce, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, potato starch, rice vinegar, pepper and salt, sunflower oil.

Allergens: noten, sesamzaad, soja.

Microwave

Heat the vegetable curry and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the vegetable curry and rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy154,64 kcal

Protein5,34 g

Fat7,27 g

of which saturated2,43 g

Carbohydrates14,89 g

Dietary fibre2,5 g

Salt0,58 g

Average weight: 540 g

On the menu in 2 weeks

Sunday 9 August

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