Special Vegetable Curry

Special Vegetable Curry

Our Vegetable Curry is definitely special and contains no less than 7 different vegetables, so by eating the “rainbow”, you will be gaining a chunk of antioxidants delivered in a spicy curry blend. If you’re not a veggie already, this could tip you over the edge to making more plant-based choices.

How To Make Special Vegetable Curry Recipe

Serves: 6

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ3481,95
Energy kcal83466
Fat2.4g13.4g
  - of which saturates1.7g9.8g
  - monosaturates0.5g2.6g
  - polyunsaturates0.2g1.1g
Carbohydrates10.2g57.3g
  - of which sugars3.9g21.9g
Fibre2.1g12g
Protein2.6g14.3g
Salt0.6g3.3g

Allergens

Sulphites / Sulphur Dioxide

Ingredients

  • 862ml Reduced fat Coconut milk
  • 431g Cooking Carrots
  • 431g Garden Peas
  • 301g Onions
  • 1.5ea Raw Green Pepper
  • 1.5ea Raw Red Pepper
  • 215g Frozen Green Beans
  • 215g Baby Corn
  • 150g White Rice
  • 107g Madras Curry Paste
  • 65g Red Lentils
  • 50g Mango Chutney
  • 43g Tomato Puree
  • 20ml Olive Oil
  • 12g Vegetable Stock
  • 8g Black Pepper
  • 6g Salt

Cooking Instructions

1. fry off onions,garlic and curry paste till soft. then add all ingredients except mange tout, leave those till just before end of cooking time. 2. Cook Rice off till tender (not mushy) 3. place in a 2 compartment tray ready for chilling lidding and labelling