Coconut Vegetable Curry Pack

1. Gently heat 2 tbsp vegetable oil in a large frying pan or wok.
2. Empty the pack into the pan with 1 finely sliced onion and gently fry until the onion is soft and translucent.
3. Stir in 500g vegetables (e.g. beans and carrots) and fry for a further 1 - 2 minutes.
4. Reduce the heat and pour in 200ml coconut milk.
5. Cook uncovered for 4 - 6 minutes, or until the vegetables are tender.
6. Adjust salt and garnish with coriander leaves and lime juice.

Spices (contains MUSTARD), Garlic Flakes (E220, SULPHITES), Chilli Powder, Dry Curry Leaves.

Allergens in BOLD

May contain PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, WHEAT, MILK and other CEREALS containing GLUTEN.

Per 100g.

Energy (KJ) 115.6
Energy (kcal) 27.9
Fat (g) 0.4
Of which saturates (g) 0.1
Carbohydrate (g) 5.4
Of which Sugars (g) 1.3
Dietary Fibre (g) 0.7
Protein (g) 1.1
Salt (g) 0

Store in cool dark place. This pack has a minimum 3 months shelf life.