Lentil, cauliflower and spinach curry

Lentil, cauliflower and spinach curry

'This vegan curry packs a punch.

Lentils with steamed cauliflower, baby spinach, tamarind curry on turmeric scented steamed brown rice.

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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
  Average Quantity
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.