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Vegetable and lentil Indian curry with cashew rice

Slow-cooked lentils in a rich curry sauce with vegetables and rice. Lentils are loaded with beneficial nutrients like protein, fibre, iron, copper and folate.


red split lentils, cashew rice (long grain white rice, Cashews, cold-pressed rapeseed oil, cumin seeds, black pepper, iodised salt), onion, tomato, spinach, courgette, aubergine, cauliflower, potato, curry paste, cold-pressed rapeseed oil, Mustard seeds, turmeric

Allergen advice

Allergen advice: for allergens see ingredients in bold


Keep refridgerated and consume before the 'best before' date


Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
Tryptophan 0.3 G
Threonine 1.1 G
Phenylalanine 1.5 G
Methionine 0.3 G
Lysine 2.1 G
Leucine 2.3 G
Isoleucine 1.4 G
Histidine 0.9 G
Valine 1.6 G

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