Chickpeas should hang out with pumpkins more often. This dish is an aromatic and lightly spiced red curry, with crispy curry leaves and chunky homemade mango chutney. #squash goals
Pumpkin, curry leaf, chickpeas, red curry paste, ginger, garlic, coconut cream, onions, carrots, rice, mango, mustard seeds, coriander, flaky salt, pepper, sugarDishes 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
per Serving 400g
| Average Quantity
per Serving 480g
|Average Quantity per 100 g|
|Energy||1560 kJ||1870 kJ||389 kJ|
|Protein||13.9 g||16.7 g||3.5 g|
|Fat, total||4.5 g||5.4 g||1.1 g|
|- saturated||0.6 g||0.8 g||0.2 g|
|Carbohydrate||61.5 g||73.8 g||15.4 g|
|- sugars||10.7 g||12.8 g||2.7 g|
|Sodium||364 mg||436 mg||91 mg|
Remove sleeve and clear lid.
Oven: Cook in a preheated oven at 180°C for 10- 15 min
Microwave: 4 to 5 min on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.