Quinoa, coconut and aubergine curry (v, gf)


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"

Serves 2

Box Full

Cooking instructions

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 100gper 350g
of which Saturates4.6g16g
of which Sugars2.8g9.8g

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