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Vegan Coconut & Chickpea Curry
Kerala-style potato chickpea ragu with pops of fresh curry leaves, green peas and cumin seed rice — from Jess's Underground Kitchen to yours.
Cooked basmati rice (42%) [basmati rice, water], cooked chickpeas (14%) [chickpeas, water], potato (10%), crushed tomatoes [tomatoes, tomato puree, salt, acidity regulator (330)], coconut cream (6%) [fresh coconut cream (99.9%), stabilisers (415, 412, 407)], onion, green peas (4.5%), tomato paste, spices [cumin seeds, curry powder, garam masala, chilli flakes, chilli powder], garlic,
salt, brown sugar, ginger, curry leaves.
No allergens.
Nutritional Information | ||
---|---|---|
Servings per package: 1 | ||
Serving size: 400g | ||
Avg qty per serve | Avg qty per 100g | |
Energy | 1530kJ | 382kJ |
Protein | 12.9g | 3.2g |
- gluten | 0.0g | 0.0g |
Fat, total | 9.0g | 2.3g |
- saturated | 6.5g | 1.6g |
Carbohydrate | 54.1g | 13.5g |
- sugar | 11.5g | 2.9g |
Sodium | 873mg | 218mg |
Heat directly from frozen. Simply remove from box, pierce film several times with a fork, and microwave meal (1000W) for 6 minutes. Sit for several minutes and stir before serving to ensure even heating.
Note: heating time is approximate and may vary according to your microwave.