The Curry Bowl
Ingredients
for 2 person
200 g | tofu, cut into cubes |
2 tbsp | natural soya |
1 piece | turmeric (fresh), grated |
a little | coriander, finely chopped |
1 | garlic clove, finely chopped |
¼ | cucumber, finely grated |
1 tsp | ginger, chopped |
100 g | natural soya |
1 | carrot (small), finely grated |
1 tsp | lemon juice |
½ tsp | salt |
1 | cauliflower (small), cut into florets |
1 tbsp | coconut oil, melted |
1 tbsp | tomato puree |
1 tbsp | garam masala |
a little | salt |
1 tsp | coconut oil |
1 | onion, finely chopped |
2 tbsp | coconut flakes |
150 g | black lentil (beluga) |
1 tbsp | curry powder |
3 dl | water |
a little | salt |
2 | baby lettuce |
1 handful | cress |
½ | mango, diced |
½ | raw beetroot, finely grated |
2 tbsp | cashew nuts, toasted |
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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