Ingredients
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1 l water
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50 g cold-water soluble starch
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1 l oat cooking cream 15% gluten free
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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 unsweetened lemon juice
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10 g curry powder
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2 g turmeric
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8 g iodised salt
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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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200 g diced onions
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50 g rapeseed oil
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.
Cold preparation instructions
Measure all ingredients and set aside. If using frozen products, let thaw overnight in a cold room. Rinse and drain the beans. Combine the cold-water soluble starch and the water, whisking vigorously. Add the oat cooking cream and the seasonings. Add the beans, cabbage strips, broccoli, diced onions and rapeseed oil and stir until well combined. Heat in the oven using the combination function at 140°C (50 % steam), stirring occasionally, until the temperature of the food reaches +80°C.
Serve with domestic grains.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on Plant Foods for Climate recipes.
