Sweet potato, butternut squash, broccoli, pak choi, rapeseed oil, gluten free SOY sauce - (Water, Soybeans, Salt, Spirit Vinegar), coriander, garlic granules, onions, sweet chilli sauce- (sugar, water, corn syrup solids, salted chilli pepper (chilli, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), lemongrass, ginger, chilli, lime zest, lime juice, coconut milk – (Coconut Extract (65%), Water, Stabiliser: Guar Gum, massaman curry paste - (Water, Modified Maize Starch, Sugar, Garlic Purée, Galangal (3.5%), Lemongrass, Red Chilli (2.5%), Rapeseed Oil, Onion Purée, Coconut (1.5%), Kaffir Lime Leaves, Salt, Ground Coriander, Cumin, Star Anise, Cardamom, Nutmeg, Acidity Regulator (Citric Acid), Colour (Paprika Extract), Cinnamon, Clove Powder) (allergens highlighted).
Vegetable Massaman Curry
Sweet potato, butternut squash, broccoli & pak choi cooked in a mild fragrant Thai style curry sauce.
Cook from frozen - preheat oven to 180 deg. C (fan assisted), pierce film lid several times, place container onto a baking sheet, and bake for 40-45 minutes until bubbling hot, remove from oven and rest for 5 minutes, then serve with your favourite accompaniments.
If this product has been defrosted, simply follow the oven instructions and bake for approx. 20-25 minutes.
Store in freezer at -18 deg. C or below, use within one month.