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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: for allergens see ingredients in bold
HOW TO STORE
Keep refridgerated and consume before the 'best before' date
HOW TO HEAT
Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
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