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A photograph of a bowl filled with Southern Indian Vegetable Curry. This flavorful and aromatic low FODMAP meal is a delicious option.

Southern Indian Vegetable Curry


Regular price $16.00 Sale

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A Low FODMAP and 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.

Vegan | Low FODMAP | 1.5 Serves of Vegetables

500g - 2 Serves

Water, Sweet Potato (15%), Carrot (15%), Coconut Milk (Organic Coconut Kernel Extract, Water), Eggplant (10%), Canned Chickpeas (8%) (Chickpeas (60%), Water, Salt, Ascorbic Acid (E300)), Tomato Paste (2%), Herbs, Lime Juice, Olive Oil, Salt, Spices, Turmeric, Sugar, Massel Chicken-Flavoured Stock, Ginger, Pepper, Mild Chilli Powder.

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Average Quantity per Serving Average Quantity per 100g
Energy 811kJ (194Cal) 324kJ (78Cal)
Protein 3.8g 1.5g
Fat (total) 10.8g 4.3g
Saturated 5.8g 2.3g
Carbohydrates 17.9g 7.2g
Sugars 7.5g 3.0g
Sodium 987mg 395mg

Immerse the pouch in boiling water and simmer for 10 minutes or until heated through. Cut pouch along line and enjoy.

Cut pouch along line above and heat in microwave for 3-4 minutes.

Storage instructions:
Refrigerate below 4 degrees, once opened consume within 1 day.