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Sri Lankan curry

Vegan Vegetarian Locally Made

Sri Lankan curry

Per delicious vegan meal

£6.00 per 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)