Mushroom & Chickpea Curry With Chutney & Poppadoms

ABOUT THIS POT
A mildly spiced mixed mushroom curry with coconut milk, sweet potato and fresh red chilli. Served with spiced pear chutney and poppadoms on the side.
 
THE FINEST INGREDIENTS

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

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
HOW IT ARRIVES
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. Rice is not included.
 
HOW TO HEAT 
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 halfway 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 a baking tray in the centre of oven. Stir halfway through. Re-cover and continue heating. Heat until piping hot.  
 
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