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Aubergine-Lentilcurry

Vegetarian
Vegan

Creamy yellow curry with lentils and eggplant and spinach provides the extra portion of vegetables. With quinoa definitely a soul food for every day.

Ingredients

Quinoa white 43%, coconut milk, diced eggplant 11%, strained tomatoes, yellow lentils 9.9%, spinach, onions, canola oil, ginger, sea salt, garlic, chili, cumin, turmeric, pepper, coriander, allspice, cinnamon, cloves, paprika, lavender.

May contain traces of sesame and celery.

Preparation

Microwave (pierce the foil only ONCE)

  1. Take the dish out of its sleeve

  2. Pierce the foil only ONCE

  3. Heat up the at 800 watts for approx. 8 min.

Oven (do NOT pierce the film)

  1. Take the dish out of its sleeve

  2. Heat up in a preheated oven with closed foil:

    • Fan oven 150° C for approx. 40 min.

    • Top and bottom heat 150° C for approx. 45 min.

More Infos

Aubergine-Lentilcurry. Frozen.
Store at -18°C (✱✱✱ compartment of the freezer). Do not freeze again after defrosting.
Net Weight ℮ 450 g

Nutrition Facts

  •  
  • per 100 g
  • per Portion
  • Energy
  • 111 kJ
  • 500 kJ
  •  
  • 111 kcal
  • 500 kcal
  • Fat
  • 4.4 g
  • 20 g
  • … of which saturates
  • 2.0 g
  • 9.0 g
  • Carbohydrate
  • 12 g
  • 54 g
  • … of which sugars
  • 2.5 g
  • 11 g
  • Fiber
  • 1.8 g
  • 8.1 g
  • Protein
  • 4.2 g
  • 19 g
  • Salt
  • 0.81 g
  • 3.6 g