Coconut Veg Curry

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You’ll go (coco)nuts for this plant-based twist on a classic. Utterly delicious.

NUTRITIONAL INFORMATION

TYPICAL VALUES		Per 100g	Per 450g
Energy	(kj)	81	365
	(kcal)	81	365
Fat	(g)	2.0	9.1
Of which saturates		1.4	6.1
Carbohydrates	(g)	13	59
Of which sugars		2.5	11
Fibre	(g)	1.9	8.5
Protein	(g)	1.9	8.5
Salt	(g)	0.25	1.1

INGREDIENTS:

Black Rice (22%), Water, Squash (11%), Sweet Potato (11%), Cauliflower (11%), Coconut Milk, Onions, Carrots, Celery, Leeks, Split Peas, Olive Oil, Salt, Curry Powder, Cumin Seeds, Ginger, Vegetable Stock [Celery], Turmeric, Paprika, Chilli Powder.

FOR ALLERGENS see ingredients in bold. Our kitchen also handles celery, crustaceans, eggs, fish, mustard, nuts

OVEN COOK

Pre-heat your oven at 200°C/fan 180°C/gas mark 6. Remove sleeve and pierce plastic film.
Remove sleeve and pierce plastic film
Cook from frozen for Cook from frozen for 40-45 mins in oven or 7-9 mins in microwave. mins