Butternut Massaman Curry (VG)
Soy glazed butternut squash and carrots in a fresh ginger Massaman curry sauce.
Butternut Squash (15%), Sugar Snap, Mange Tout, Green Bean, Broad Bean, Carrot, Spring Onion, Red Onion, Ginger, Garlic, Red Chilli, Coconut Milk, Soy Sauce (soya, wheat), Red Curry Paste [Garlic, Lemongrass, Red Chilli, Rice Bran Oil, Salt, Onion, Galangal, Coriander, Kaffir Lime Peel, Palm Sugar, Whole Spices], Mirin (sulphites), Sesame Seed, Olive Oil, Salt.
Allergens listed in bold. Please note our kitchen handles 14 major allergens, for more info please get in touch.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 2 (650g)||Serves 4 (1300g)|
Preheat oven to 200°C / 200°C fan / gas mark 7. Remove slip and film. Place on baking tray and heat until piping hot.
|40-45 mins||45 - 50 mins|
|Remove slip and pierce film. Place in centre of microwave and heat at 800W until piping hot. Allow to cool for 2 mins before serving.||
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
Tray and slip recyclable, please rinse first.
|Typical Values||per 100g||per serving|
|Energy kj (kcal)||571 kJ (137 kcal)||1857 kJ (447 kcal)|
|Fat (of which saturates)||9 g (7.1 g)||29 g (23 g)|
|Carbohydrate (of which sugars)||9.7 g (5.9 g)||31 g (19 g)|
|Fibre||2.9 g||9.5 g|
|Protein||2.8 g||9.1 g|
|Salt||1 g||3.3 g|