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Mushroom & Chickpea Curry With Brown Rice & Mini Poppadoms

A mildly spiced mixed mushroom curry with coconut milk, fresh ginger, zingy limes & short grain brown rice.

Curry: red onions, garlic cloves, red chillies, table salt, turmeric, fenugreek, black mustard seeds, medium curry powder, ground ginger, mixed mushrooms, mango chutney, chopped tomatoes, coconut milk, chickpeas, vegetable oil

Rice: short grain brown rice

Pear Chutney Side Pot:  pear, white grape vinegar, apple, apricots, onion, sugar, ginger, salt, curry powder (mustard), cumin, nigella seeds, paprika, turmeric
Poppadoms Side Pot: gram flour, sunflower oil, salt, raising agent (calcium oxide), rice flour
Allergens: mustard
Heat me up. If you aren't eating straight away, we recommend storing in a fridge below 5°c and enjoying within 4 days of delivery. Suitable for home freezing. Find out how you can recycle our packaging.
MICROWAVE: Microwave ovens vary, refer to handbook. Remove sleeve and pierce film or if you prefer, transfer food to an ovenproof dish. Place tray on a microwaveable plate and heat. Stir half way through, re-cover and continue heating. Make sure piping hot before eating and allow to stand for 1 minute.

OVEN: Preheat oven. Oven 190° C, Fan: 170° C, Gas: Gas Mark 5. Remove sleeve and pierce film or if you prefer, transfer food to an ovenproof dish. Place on baking tray in centre of oven. Stir halfway through. Re-cover and continue heating. Heat until piping hot.  
(tip: if placing in an ovenproof dish add a splash of water to the rice and cover with foil to stop drying out)   
Packaging Size Microwave Oven
Sharing Box (serves 2) 4 mins 20 mins
Sharing Box (serves 4)
 8 mins
25 mins
Sharing Box (serves 8)
20 mins
40 mins