'This vegan curry packs a punch.
Lentils with steamed cauliflower, baby spinach, tamarind curry on turmeric scented steamed brown rice.
Brown and red lentils, tamarind, cauliflower, tomato polpa, spinach, turmeric, ground coriander, ground cumin, fenugreek seeds, curry leaf, coconut sugar, turmeric, brown rice.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
per Serving 400g
| Average Quantity
per Serving 480g
|Average Quantity per 100 g|
|Energy||1460 kJ||1750 kJ||365 kJ|
|Protein||17.8 g||21.4 g||4.5g|
|Fat, total||2.1 g||2.5 g||0.5 g|
|- saturated||0.4 g||0.5 g||0.1 g|
|Carbohydrate||57.2 g||68.7 g||14.3 g|
|- sugars||4.4 g||5.3 g||1.1 g|
|Sodium||54 mg||64 mg||13 mg|
Remove sleeve and clear lid.
Oven: Cook in a preheated oven at 180°C for 20 to 25 minutes
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.