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@bettbossi.ch

Turmeric tofu

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

Raita

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

Garam masala cauliflower

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

Curried lentils

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

Serving and garnishing

2 baby lettuce
1handful cress
½ mango, diced
½ raw beetroot, finely grated
2tbsp 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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