200°C · 15-30 minAllergens
Gluten
Selderij
Sulfiet
Mosterd
SojaVeggie Pachadi with Paratha
As you may have noticed, I am fond of Indian cuisine. The warm, spicy spices combined with healthy ingredients like legumes and plenty of vegetables bring me great joy. This vegan dish consists of a heartwarming dahl - lentil curry - accompanied by stir-fried root vegetables (such as carrot, beetroot, parsnip), flavoured with fresh ginger, mustard seeds, and coconut. You'll also receive a crispy paratha, which is a typical Indian flatbread. Enjoy!
Yellow beet, purple and orange carrot, white onion, celeriac, parsnip, garlic, green and red chilli, lemon, fresh turmeric, ginger and coriander, black beluga lentils, chilli powder, yellow and black mustard seeds, curry masala (contains coriander seed, turmeric, and mustard seed), cumin seeds, coconut (desiccated), coconut yoghurt (contains soy), roti paratha (wheat flour), organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, selderij, soja, sulfiet.
Microwave
Heat the dahl (lentil curry) with the vegetables loosely covered for 3-4 minutes (2 persons) to 5-8 minutes (2 or more persons). Heat the paratha (flatbread) on a plate for 30 seconds or briefly heat on both sides in a dry frying pan over medium-high heat.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the dahl (lentil curry) with the vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the paratha (flatbread) uncovered on a plate in the last 5 minutes.