Yellow split pea, potato and coconut curry

Yellow split pea, potato and coconut curry

Yellow split pea, potato and coconut curry

What could warm you up on a chilly evening, more than a curry?

If you're looking to have a meat free night or two, then this yellow split pea and potato curry with a trio of rice black, white and brown rice is just the ticket.

A tasty and mildly spiced coconut and veggie curry with that the whole family will love.

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$16.50

rice trio (43.5%) [Basmati (22.2%), Brown basmatti rice (22.2%), Black rice (11.1%)], Peas (12.1%) [Split peas], Potato (12.1%), tomato polpa (12.1%), Onions (7.3%), Carrots (4.8%), Peas (4.8%) [Green peas], Coconut cream (1.2%) , Canola oil (0.48%), Tomato puree (0.48%) [Tomato], Garlic (0.48%) ( Celery), Chaat Masala spice blend (0.15%), Coriander (0.1%), Ginger (0.1%), Cumin seeds (0.05%) [Ground cumin], Turmeric (0.05%), Chilli flakes (0.02%)

Contains: Tree nuts

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.

Microwave (recommended)
Remove sleeve and pierce film. Heat container in microwave for 3 to 4 minutes.


Oven
Preheat oven to 160°C Remove sleeve and pierce film. Heat in oven for 10 to 12 minutes stirring half way through. 

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VG
FF
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