This vegetarian curry is to Thai for. Chunky Tofu gently cooked in a coconut yellow curry with sweet potato, eggplant and cashew nuts and served on a bed of ginger cauliflower rice (df, gf, vegan)
Tofu, cashews, kumara, eggplant, ginger, onion, cauliflower, carrot, coriander, coconut cream, turmeric, chilli, galangal, garlic, almond, lemongrass, kaffir lime, coconut sugar, fenugreek seeds, cumin seed, coriander seedDishes 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||1570 kJ||1870 kJ||393kj|
|Carbohydrate||22.7||27.5 g||5.7 g|
Preheat oven to 160°C
Remove lid, cover and warm for 10-12 minutes or until piping hot.
Remove lid and warm in microwave for 3-5 minutes or until piping hot.
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.