Aubergine and Coconut Curry (v)
A warm and comforting vegan aubergine and coconut curry topped with crushed peanuts and served with fragrant rice.
Typical values per 400gr serving.
Cooked Basmati Rice, Aubergine, Coconut Milk, Onion, Butternut Squash, Soy Sauce (Soya), Agave, Vegetable Oil, Peanut Butter (Peanuts), Ginger, Garlic, Chilli, Turmeric Root, Ground Cumin, Turmeric.
For allergens, see ingredients in bold.
This recipe contains Soya, Peanuts.
Please note that our kitchen handles celery, gluten, mustard, tree nuts, peanuts, sesame, soya, and sulphites. Whilst every care has been taken to avoid contamination, trace allergens may be present in our meals. Please get in touch if you’d like to know more.
Remove sleeve and pierce film. Heat in the microwave on high for 3 minutes 30 seconds or until piping hot through. Let stand for 1 minute before enjoying!
Keep refrigerated and consume within 5 days.
Suitable for home freezing. Freeze as soon as possible. Defrost thoroughly in the fridge. Once defrosted, follow the heating guidelines above.