Ingredients
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
Raita
Garam masala cauliflower
Curried lentils
Serving and garnishing
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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