Ingredients
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93 g rapeseed oil
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370 g diced onionsfrozen
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1850 g diced swedesfrozen
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19 g crushed garliccanned
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9 g ginger paste
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190 g tomato paste
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22 g curry powder
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11 g cumin
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9 g garam masala spice mix
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1,85 l water
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44 g vegetable bouillon powder (no gluten or cellery)
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1395 g chickpeascanned, drained
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9,5 dl oat cooking cream 15% gluten free
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11 g iodised salt
Directions
Portion size: 315 grams
Yield from 20 portion recipe: 6.300 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan Contains Garlic
Carbon footprint per portion (curry 315 g and barley/oats 195 g): 0.5 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Heat the oil in a pot. Add the onions, diced swedes and spices. Saute for a moment.
Add the water and vegetable stock powder. Simmer until the swedes have softened. Add more water if needed.
Add the chickpeas and oat cooking cream. Stir and heat up. Season with salt and serve with cooked barley or oats.
