Southern Indian Vegetable Curry
Regular price
$16.00
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 |
Stovetop:
Immerse the pouch in boiling water and simmer for 10 minutes or until heated through. Cut pouch along line and enjoy.
Microwave:
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.