Remove sleeve and using a sharp knife cut film off. 20-30 minutes on a baking tray in the oven at about 180c – longer if you haven’t had time to defrost it. If there is lots in the oven it may need even longer. Cooking temperatures vary, and fancy ovens do things quicker, so check it from time to time. food should have colour, so bake it until it’s golden, bubbly and piping hot. Don’t microwave this dish – it won’t be nice!
Spicy Vegetable and Coconut Curry (VG, GF, SO)
Roasted vegetables in a fragrant and slightly spicy coconut milk sauce with lime. Delicious served with a crispy salad and steamed basmati rice
Available in 350g serving 1 or 700g serving 2
£8.00 – £16.00
Ingredients: Cauliflower, Parsnips, Pepper Red and Yellow, Aubergine, Carrots, Sweet Potato, Mushrooms, Sugar Snaps, Extra Virgin Olive Oil, Onions, Garlic, Ginger, Ground Turmeric, Cassia Bark, Fresh Turmeric root, Lemongrass, Curry Powder, Ground Cumin, Ground Coriander, Fennel Seed, Whole Red Chilli, Lime Leaves, Fresh Curry Leaves, Chilli Flakes, Salt, Black Pepper, Coconut Milk, Water, Lime Juice, Tamari (SOY)
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates