Goa-inspired Menu Heating Instructions
COOKING TIME: 40 minutes
SERVES: 2
IN YOUR DABBA:
Aubergine Rechardo:
Baby Aubergines, Garlic, Vinegar (sulphates), Red Chilli, Cinnamon, Salt, Sugar, Tamarind, Gunpowder (sesame, curry leaves, red chilli, chana dal, salt), coriander.
Goan Tofu Curry:
Sliced Spring Onions, Oil, Spanish Onions, Ginger, Garlic, Red Chillies, Fresh Tomatoes, Chopped Tomatoes, Tomato Paste, Coriander Stalks, Coconut Milk, Turmeric, Mustard Seeds, Cumin Seeds, Curry Leaves, Garam Masala, Bay Leaves, Methi Seeds, Crushed Black Pepper, Kashmiri Chillies, Lemon Juice, Roasted Coconut.
Amti Dal:
Mustard, Cumin, Curry Leaves, Green Chilli , Turmeric, Goda Masala, Coriander, Sesame, Dry Coconut, Cumin Seeds, Turmeric, Kashmiri Red Chilli Powder, Coconut (Grated), Salt, Water, Coriander Leaves, Moong Lentils.
Rice:
Rice, Water, Salt.
Our ingredients change from time to time, so please always check before eating.
HEATING INSTRUCTIONS:
Your DabbaDrop meal is best enjoyed heated! Follow these steps to make sure your food is warmed perfectly.
Top Tin Alert!
The top tin (Aubergine Rechardo) can be heated along with the rest of your dabba. Remember to remove the lid before heating, as it might expand and become tricky to handle. For best results, cover the top tin by placing the lid upside-down on the dish while cooking.
OVEN HEATING (Recommended Method):
- Preheat your oven to 180°C.
- Place all dishes on a tray, stacking the curry tin on top of the rice tin (this keeps the rice from crisping). The aubergine and dal tins should sit next to the stack.
- Heat for around 30-40 minutes, or until piping hot.
- Stir the curry and dal occasionally to ensure even heating.
Pro tip: Be extra cautious when dishing up from those hot tins!