Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


The Curry Bowl
50 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 751
  • Fat about 25g
  • Carbohydrates about 71g
  • Protein about 40g
This is needed
This is needed for 2 people
Turmeric tofu
  • 2 tbsp natural soya desserts
  • 200 g tofu, cut into cubes
  • 1 garlic clove, finely chopped
  • 0.25 cucumber, finely grated
  • a little coriander, finely chopped
  • 1 piece turmeric (fresh), grated
  • 1 tsp ginger, chopped
  • 100 g natural soya desserts
  • 1 tsp lemon juice
  • 1 carrots (small), finely grated
  • 0.5 tsp salt
Garam masala cauliflower
  • 1 tbsp tomato puree
  • 1 tbsp coconut oil, melted
  • 1 cauliflower (small), cut into florets
  • 1 tbsp garam masala
  • a little salt
Curried lentils
  • 150 g beluga lentils (beluga)
  • 2 tbsp coconut flakes
  • 1 tbsp curry powder
  • 1 onions, finely chopped
  • 1 tsp coconut oil
  • 3 dl water
  • a little salt
Serving and garnishing
  • 2 baby lettuce
  • 0.5 mangoes, diced
  • 1 handful cress
  • 2 tbsp cashew nuts, toasted
  • 0.5 raw beetroots, finely grated
View these products
And that's how it's done
And that's how it's done
Turmeric tofu
Mix the tofu with the rest of the ingredients, marinate for approx. 30 mins.
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.
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.