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Keralan Vegetable Curry


*Only 243 Calories per portion*

Ruby Says

"This is my award winning dish, I toast my Indian spices to add warmth and aroma to this sensational recipe I bought back from a trip to Delhi.  This curry brings back memories or an Indian adventure. A great source of antioxidants, fiber and plant protein!"       
Ruby recommends: My brown rice, wild rice & herbs and a crisp green salad.

Cooking Times 

*Best cooked from frozen* 

  Oven cook - 40-45 mins 

  Microwave cook - 8 mins. 

*Please see back of pack for full instructions*


 Ingredients

Coconut milk (21.05%) Potatoes, (19.29%) Cauliflower, raw (19.29%) Aubergine, raw (19.29%) Onion, Coconut, desiccated Ginger, fresh, Cashew nuts (Nuts) red chilli, Oil Rapeseed, Turmeric, ground, Cumin seeds, Coriander seeds, garlic, Coriander leaves, dried, Mustard seeds, Salt, Lime juice, fresh, Curry leaves, fresh

Allergens

Nuts, Mustard.


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