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Lunch
Indian coconut curry with cashew rice
Chickpeas, aubergine and butternut squash combine perfectly in this coconut curry sauce and cashew rice. Butternut squash is high in beta-carotene, which has powerful antioxidant properties and can be converted by the body to vitamin A.
Ingredients
chickpeas, cashew rice, coconut milk, green beans, spinach, aubergine, courgette, butternut squash, curry paste, cold-pressed rapeseed oil, tamarind, iodised salt
Allergen advice
Allergen advice: for allergens see ingredients in
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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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