Southern Indian Vegetable Curry with Basmati Rice
Regular price
$11.00
A fragrant curry featuring nutritious vegetables, like sweet potatoes, carrot, and eggplant, paired with chickpeas for a protein hit. Slow-cooked in coconut milk, vegan chicken stock, and Southern Indian aromatics like ginger, turmeric, lime, chilli and herbs. This delicious curry is also Low FODMAP.
Low FODMAP | Vegan | 1.5 Serves of Vegetables
360g - 1 Serve
Ingredients
Southern Indian Vegetable Curry (66%) (Vegetables (51%) (Sweet Potato, Carrot, Eggplant, Canned Chickpeas, Tomato Paste), Water, UHT Coconut Milk, Herbs, Lime Juice, Olive Oil, Salt, Spices, Turmeric, Sugar, Crushed Ginger, Massel Stock Powder, Pepper, Mild Chilli Powder), Water, Basmati Rice (16%).
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Nutritional Info
| Average Quantity per Serving | Average Quantity per 100g | |
| Energy | 1490kJ (357Cal) | 415kJ (99Cal) |
| Protein | 10.0g |
2.8g |
| Fat (Total) | 14.6g | 4.1g |
| Saturated | 6.6g | 1.8g |
| Carbohydrates | 40.3g | 11.2g |
| Sugars | 8.5g |
2.4g |
| Dietary Fibre | 12.4g | 3.5g |
| Sodium | 1260mg | 351mg |
Microwave:
Remove sleeve and heat in microwave for 2.5-3 minutes, plastic film will expand during heating, let meal sit for 1 minute and then carefully remove film, stir well, and enjoy.