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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

cashew rice (long grain white rice, Cashews, cold-pressed rapeseed oil, cumin seeds, black pepper, iodised salt), chickpeas, coconut milk, aubergine, courgette, butternut squash, green beans, 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), spinach, cold-pressed rapeseed oil, tamarind, 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
Vitamin K 126.1 UG
Vitamin E 3.0 MG
B3 3.0 MG
Vitamin A 5853.4 IU
Vitamin C 24.1 MG
B9 (folate) 93.0 UG
Vitamin B2 0.2 MG
B6 0.5 MG
B5 1.4 MG
B1 0.2 MG

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