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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
  • a little coriander, finely chopped
  • 1 piece turmeric (fresh), grated
  • 0.25 cucumber, finely grated
  • 1 garlic clove, finely chopped
  • 1 tsp ginger, chopped
  • 100 g natural soya desserts
  • 1 tsp lemon juice
  • 0.5 tsp salt
  • 1 carrots (small), finely grated
Garam masala cauliflower
  • 1 cauliflower (small), cut into florets
  • 1 tbsp coconut oil, melted
  • 1 tbsp tomato puree
  • 1 tbsp garam masala
  • a little salt
Curried lentils
  • 1 tsp coconut oil
  • 2 tbsp coconut flakes
  • 1 onions, finely chopped
  • 150 g beluga lentils (beluga)
  • 3 dl water
  • 1 tbsp curry powder
  • a little salt
Serving and garnishing
  • 2 baby lettuce
  • 0.5 mangoes, diced
  • 0.5 raw beetroots, finely grated
  • 2 tbsp cashew nuts, toasted
  • 1 handful cress
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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.