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
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