Sri Lankan curry
Per delicious vegan meal
Butternut squash, sweet potato, red peppers & chickpeas make this a hearty curry dish. An intense spicy base mellowed with coconut milk creates a well-balanced creamy and sweet sauce,
The spinach in this dish is a good source of vitamin B6 which is essential for the immune & nervous system as well as a good source of fibre and vitamin C & iron.
Produced : Edinburgh
Ingredients : Sweet potato, butternut squash, red peppers, chickpeas, coconut milk, spinach, red onion, green chillis, garlic, olive oil, cumin seeds, black mustard seeds, curry powder chilli powder, cinnamon, turmeric, salt.
Allergens : Mustard seeds
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)