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A photograph of LOW FODMAP Southern Indian Vegetable Curry with Basmati Rice, a delicious and healthy meal made with a blend of fragrant Indian spices and low FODMAP vegetables

Southern Indian Vegetable Curry with Basmati Rice


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A fragrant Low FODMAP 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.

 Low FODMAP | Vegan | 1.5 Serves of Vegetables

360g - 1 Serve


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 1340kJ (319Cal) 371kJ (89Cal)
Protein 9.4g
Fat (Total) 12.6g 3.5g
Saturated 5.6g 1.6g
Carbohydrates 36.5g 10.1g
Sugars 7.2g
Dietary Fibre 11.4g 3.2g
Sodium 1100mg 306mg


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.