Asian vegetable curry - Balance Box

Rapeseed Oil

1 ml

Onion(s)

30 g

Ground Coriander

1 g

Ground Cumin

1 g

Ground Cinnamon

1 pinch

Ground Nutmeg

1 g

Tomato Purèe

½ g

Thai Yellow Curry Paste

15 g

Kaffir Lime Leaves

1 leaf/leaves

Plain Tofu

60 g

New potatoes, raw

35 g

Peas, frozen, boiled

50 g

Sugar Snap Peas

50 g

Red pepper(s)

50 g

Brown Rice, dry

38 g

Coriander, fresh

1 teaspoons

Coconut Milk, Canned

40 ml

Vegetable Bouillon Powder

1 g