The Curry Bowl

The Curry Bowl

Total: 1 hr 45 Min. | Active: 50 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 751 kcal
, Fat: 25 g
, Carbohydrate: 71 g
, Protein: 40 g

As I always have Indian spices in my kitchen cupboard, a curry bowl is another obvious choice. The dish is comprised of baked tofu and garam masala cauliflower, which is served on curried lentils and garnished with raita.

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Turmeric tofu

200 g tofu, cut into cubes
2 tbsp natural soya desserts
1 piece turmeric (fresh), grated
a little coriander, finely chopped
1 garlic clove, finely chopped
¼ cucumber, finely grated

Raita

1 tsp ginger, chopped
100 g natural soya desserts
1 carrot (small), finely grated
1 tsp lemon juice
½ tsp salt

Garam masala cauliflower

1 cauliflower (small), cut into florets
1 tbsp coconut oil, melted
1 tbsp tomato puree
1 tbsp garam masala
a little salt

Curried lentils

1 tsp coconut oil
1 onion, finely chopped
2 tbsp coconut flakes
150 g beluga lentils (beluga)
1 tbsp curry powder
3 dl water
a little salt

Serving and garnishing

2 baby lettuce
1 handful cress
½ mango, diced
½ raw beetroot, finely grated
2 tbsp cashew nuts, toasted
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How it's done

Turmeric tofu

Mix the tofu with the rest of the ingredients, marinate for approx. 30 mins.

Raita

Mix all the ingredients together well in a bowl.

Garam masala cauliflower

Mix the cauliflower with the rest of the ingredients, marinate for approx. 20 mins.

Cook

Place the tofu and cauliflower on a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C.

Curried lentils

Heat the coconut oil, sauté the onion and coconut flakes until the onions are translucent. Add the lentils and curry powder, cook for about another 2 mins. Pour in the water, bring to the boil, reduce the heat, cover and simmer over a very low heat for approx. 30 mins. Salt the lentils.

Serving and garnishing

Divide the lentils between 2 bowls, top with lettuce, cress, tofu, cauliflower and raita. Garnish with diced mango, beetroot and cashews.

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