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Dinner

Malay peanut tempeh curry with coconut rice

Fragrant flavours of lemongrass and lime combined with peanut butter in this incredible Malay curry with tempeh and veggies, served with coconut rice. Tempeh is a soy-product using the whole beans so is a great souce of protein and fibre.

Ingredients

coconut rice (long grain white rice, coconut milk), pak choy, tempeh (Soya), aubergine, butternut squash, onion, sweetcorn, bell pepper, Peanuts, peanut butter (Peanuts), spice paste (onion, ginger, garlic, cumin seeds, chilli pepper, black pepper, fenugreek seeds, Mustard seeds, turmeric, coriander seeds, cinnamon, paprika, nutmeg, chilli powder, cardamom, mace, cloves), lemongrass, coconut sugar, coriander, chilli pepper, tamarind, tamari (Soya), cold-pressed rapeseed oil, lime juice, turmeric

Allergen advice

Allergen advice: for allergens see ingredients in bold

HOW TO STORE

Keep refridgerated and consume before the "best before" date

HOW TO HEAT

Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
Vitamin K 53.7 UG
Vitamin E 4.9 MG
B9 (folate) 144.9 UG
B6 0.5 MG
B3 7.5 MG
B5 1.5 MG
B1 0.3 MG
Vitamin A 6147.2 IU
Vitamin C 40.7 MG
Vitamin B2 0.3 MG

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