Keralan Curry
Description
Nutritional Info
| Nutrients | Per 100g | Per 150g Serving |
|---|---|---|
| Energy (kJ) | 278 | 417 |
| Energy (kcal) | 66 | 99 |
| Fat | 3.2g | 4.8g |
| of which saturates | 2.0g | 3.0g |
| Carbohydrate | 5.9g | 8.9g |
| of which sugars | 1.8g | 2.7g |
| Fibre | 2.7g | 4.1g |
| Protein | 3.1g | 4.7g |
| Salt | 0.63g | 0.95g |
Ingredients
Chickpeas (18%), Water, Red Peppers (14%), Cauliflower (12%), Coconut Milk [Coconut, Water], Fried Onions [Onions, Rapeseed Oil], Red Split Lentils , Spinach, Tomatoes, Lemon Juice, Garlic, Red Chillies, Salt, Coriander Leaves, Ginger, Tomato Pure, Rapeseed Oil, Curry Powder [Coriander, Salt, Turmeric, Fenugreek, Cumin, Chilli, Garlic, Ginger, Black Pepper], Garam Masala [Coriander, Cumin, Black Pepper, Cassia Cinnamon, Dill, Ginger, Cloves], Turmeric, Xanthan Gum, Cumin Seed, Black Pepper, Vegetable Stock [Yeast Extracts, Onion Powder, Leek Powder, Salt, Carrot Powder, Sugar, Rapeseed Oil, Garlic Powder], Cinnamon.
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.
Keralan Curry