Sweet, spicy and satisfying. This lentil-based curry is has a subtle spice balanced with the sweetness of the pineapple. Loaded with protein from the lentils and chickpeas this is a really satisfying dish.
Produced : Edinburgh
Ingredients : Chickpeas, onion, red lentils, pineapple, spinach, tomato puree, ginger, red chilli, garlic, garam masala, olive oil, vegetable bullion (salt, vegetable fats (palm, shea butter, sal butter)), potato starch, yeast extract, sugar, onion powder (2%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots) tomato powder (0.9%), red pepper (0.2%), caramel syrup, flavourings (contains celery, leek maltodextrin, dextrose).
Allergens : Vegetable bullion, celery
Shelf life (frozen) : Up to 6 months
Shelf life (defrosted & chilled) : Up to 48 hours
Cooking guidelines : Pierce film and microwave (on full power) for 4 minutes (frozen) or 3 minutes (chilled), pull back film and microwave (on full power) for another 4 minutes (frozen) or 2 minutes (chilled) and leave to stand for 1 min. Increase cooking time by 2 minutes for double portion. Ensure food is piping hot throughout.
Serving suggestion : Serve with wholegrain rice or cauliflower.
Packaging : Biodegradable (except film)