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Yellow Thai veggie curry

Children and adults alike love our delicious curry. Exotic flavours of sweet lemongrass, ginger and coconut are simmered with roasted cauliflower, squash and peas. Serve with rice or noodles.

Pot serves two little tummies or one bigger one (from £2 per portion).

  • Nutritionist approved

  • Source of Fibre

  • Vegan-friendly

  • Serve with noodles or rice

Ingredients & Nutrition

Serves two little tummies or one bigger one. Pot contains 200g.

Ingredients: Coconut Milk (26%), Cauliflower (21%), Squash (17%), Peas (15%), Courgette (13%), Shallots (3%), Ginger (1%), Garlic (1%), Lime Juice (1%), Extra Virgin Raw Coconut Oil, (1%), Lemongrass, Sea Salt, Date Syrup, Turmeric, Ground Cumin, Ground Coriander, Chilli Powder

Allergen advice: Made in a kitchen that handles all major allergens (celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphites and tree nuts).

Typical values per 100g

Energy KJ
366
Energy KCAL
88
Fat
5.8g
of which Saturates
4.9g
Carbohydrate
5.8g
of which Sugars
3.2g
Protein
2.3g
Salt
0.26g

Cooking Instructions:

Microwave from frozen: Remove sleeve. Heat in the microwave on full power for 3 mins (900W), stir well, then cook for a further 1 min, or until piping hot.

Defrost then heat in a saucepan: Remove sleeve and empty contents from the pot into a saucepan. Heat for 3-4 mins, stirring well and cook until piping hot. Guidelines only. All appliances may vary.

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