Pineapple-Curry vegan Sauce with pureed green lentils "Children_D-A-CH-UK"
| Rapeseed oil | 0.800 l |
| Onions, chopped into 3mm cubes | 2.200 kg |
| Peeled, grated apples | 8.500 kg |
| Mild curry powder | 0.525 kg |
| Tap water | 29.000 l |
| Coconut milk | 23.500 kg |
| Flora Professional Plant for cooking 15% (vegan, allergen & palm oil-free) | 12.000 l |
| Pineapple juice | 4.500 l |
| Tinned diced pineapple | 23.500 kg |
| Green lentils | 2.250 kg |
| Salt | 0.165 kg |
| Vegetable bouillon powder vegan | 1.280 kg |
| Sauce thickener (allergen & palm-oil-free) | 0.950 kg |
Preparation
Preparation:• Soak the lentils in cold water overnight
• Prepare all your ingredients
Method:
• Cook the lentils in the water until just tender
• Heat the oil in a skillet or similar
• Cook the onions lightly in the oil
• Cook the apples
• Incorporate the curry and gently cook
• Add the water, the coconut milk, the cream, the pineapple juice and the pineapple cubes with the juice.
• Bring to the boil. Add the lentils and cook briefly
• Bind the sauce with the sauce thickener
• Season with salt and the bouillon powder
• Mix everything together
Suggestion:
• For older children Madras curry can be added
| Nutritional values | per 100 ml |
|---|---|
| Energy | 713 kJ |
| Energy | 170 kcal |
| Fat | 7.0 g |
| - of which saturates | 4.3 g |
| Carbohydrates | 24 g |
| - of which sugar | 22 g |
| Fibre | 0.9 g |
| Protein | 1.3 g |
| Salt | 0.9 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Mustard | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.