Golden Pumpkin Curry Pack

1. Roast 500g of cubed squash (drizzled with oil) in the oven (200C) for 20-25 minutes.
2. On a low heat, in 2 tbsp of oil, fry the contents of the spice pack for 2-3 minutes.
3. Add one sliced onion. On a medium heat, fry for 6-8 minutes, until soft.
4. Add 200ml of coconut milk and the roasted squash. Cook for 6-8 minutes. 
5. Season and finish with a squeeze of lime and fresh coriander.  

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.