Beef and Pumpkin Rendang
Let's be honest, who has time to slow cook these days? Good job we do. This aromatic slow cooked beef curry is chock full of flavour and served up with kaffir lime scented rice, lightly toasted coconut chips and fresh coriander.
Beef, chilli, ginger, onion, lime, lemongrass, tamarind, coconut milk, cinnamon, cloves, star anise, cardamom, coconut shredded, palm sugar, rice, pumpkin, coriander, flaky salt
Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.| Servings per package: 1 Serving size: 400g/480g |
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| Average Quantity per Serving 400g |
Average Quantity per Serving 480g |
Average Quantity per 100 g | |
| Energy | 2030 kJ | 2430 kJ | 507 kJ |
| Protein | 48.2 g | 57.9 g | 12.1 g |
| Fat, total | 8.8 g | 10.6 g | 2.2 g |
| - saturated | 4.4 g | 5.3 g | 1.1 g |
| Carbohydrate | 49.2 g | 59.0 g | 12.3 g |
| - sugars | 7.4 g | 8.8 g | 1.8 g |
| Sodium | 86 mg | 103 mg | 21 mg |
Remove sleeve and clear lid.
Oven: Cook in a preheated oven at 180°C for 10 minutes
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.
