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Dinner
Vietnamese tofu curry with coconut rice
Fragrant coconut based curry flavoured with lemongrass and coriander, with crispy tofu and veggies, served with coconut rice. Loads of spices and fresh herbs fill this dish with antioxidant power.
Ingredients
coconut milk, coconut rice (long grain white rice, coconut milk), extra firm tofu (Soya), carrots, sweet potato, oyster mushrooms, sweetcorn, spinach, asian curry blend (onion, lemongrass, chilli pepper, garlic, cold-pressed rapeseed oil, cumin seeds, coriander seeds, black pepper, iodised salt, lemon zest, chilli powder, nutmeg, cloves), spring onion, coriander, cold-pressed rapeseed oil, lemongrass, tamari (Soya), tamarind, coriander seeds, cumin seeds, turmeric, iodised salt
Allergen advice
Allergen advice: for allergens see ingredients in
bold
HOW TO HEAT
Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
HOW TO STORE
Keep refridgerated and consume before the 'best before' date
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