Cambodian Vegetable Curry
Description
Nutritional Info
| Nutrients | Per 100g | Per 150g Serving |
|---|---|---|
| Energy (kJ) | 269 | 403 |
| Energy (kcal) | 64 | 96 |
| Fat | 2.7g | 4.1g |
| of which saturates | 1.2g | 1.8g |
| Carbohydrate | 6.1g | 9.2g |
| of which sugars | 1.4g | 2.1g |
| Fibre | 1.6g | 2.4g |
| Protein | 3.7g | 5.6g |
| Salt | 1.0g | 1.5g |
Ingredients
Water, baby sweetcorn (17%), onions, aubergine (6%), bamboo shoots (6%), cauliflower (6%), coconut milk [coconut, water], Soya beans (6%), spinach (6%), garlic, red chillies, lime juice [with preservative (E224)], lemongrass, salt, Kaffir lime leaves, vegetable stock [yeast extracts, onion powder, leek powder, salt, carrot powder, sugar, rapeseed oil, garlic powder], coriander leaves, rapeseed oil, turmeric, xanthan gum, paprika, galangal , ground coriander, cumin.
Allergy Advice: For allergens, see ingredients in bold.
Storage and Prep
To Heat your curries -
- In the microwave - decant into a suitable container and heat on full power for 4 – 5 minutes. (Heat until thoroughly heated through)
- In a pan with water - Place bags of in a pan with cold water, place on a hob on medium heat and slowly bring to a boil, allow water to simmer for 10 minutes
(Heat until thoroughly heated through). Be careful when removing from hot water and use scissors to cut open the bags and decant.
Cambodian Vegetable Curry