Fragrant vegan curry packed with flavour, made with chickpeas, aubergine, coriander, lemongrass, and creamy coconut milk.
Serve with warm naan bread, poppadoms, and a little mango pickle.
Bella says: "This makes a brilliant speedy lunch with a spoonful of yoghurt on top and some lime pickle. I also love it with some flatbread for dinner. It is so fragrant and warming"
Stock : 75
Defrost thoroughly. Remove outer packaging including film. Place wooden container in an oven preheated to 180°C and cook for 40 mins. Allow to stand for 2 minutes. Check food is piping hot throughout before serving. Appliances and cooking times will vary.
Net weight: 700g
Keep frozen at -18°C and consume within 48 hours of defrosting.
Best before: see label on end of box
Ingredients (allergens shown in bold)
Coconut Milk (29%), Aubergine (25%), Chick Peas (20%), Onions, Quinoa (7%), Lemon Juice, Coriander Leaves, Sunflower Oil, Ginger, Garlic, Red Chilli Peppers, Salt, Lemongrass, Vegetable stock, Curry Powder (Mustard), Turmeric, Garam Masala (Celery), Coriander Seeds, Chilli Flakes
|per 100g||per 350g|
|of which Saturates||4.6g||16g|
|of which Sugars||2.8g||9.8g|