Ingredients
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50 g rapeseed oil
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200 g diced onions
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10 g curry powder
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2 g turmeric
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1 l water
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1000 g kidney beanscanned
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700 g cabbage strips
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500 g broccolifrozen
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80 g green curry paste
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30 g vegetable bouillon powder (no gluten or cellery)
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20 g crushed garlic
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20 g unsweetened lemon juice
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8 g iodised salt
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1 l oat cooking cream 15% gluten free
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50 g corn starch
Directions
Portion size: 200 g
Yield from 20 portion recipe: 4.150 kg
Vegan
Allergens: fenugreek
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains allergens
Carbon footprint per portion (curry 200 g and whole grain couscous 130 g): 0.3 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 and saute the onions and spices for a few minutes.
Rinse and drain the beans. Add all ingredients except the oat cooking cream and cornstarch into the pot. Simmer on low heat for approximately 15 minutes.
Add the oat cooking cream and the cornstarch dissolved in a splash of water. Bring to a boil and taste to check the flavour.
Serve with domestic grains.
TIP! You can also use fresh broccoli instead of frozen.
Does your kitchen use the cold preparation method? The cold preparation recipe for the yellow bean curry can be found here.
