Tangy Chickpea & Coconut Curry

• Ingredients
• Nutrition
• How to Prepare

• Vegetables (40%) (tomato from concentrate, pea, carrot) flageolets (24%), lentils (13%), chickpeas (9.7%), coconut milk (coconut extract, water), chicory fibre, tamarind, spices (contains MUSTARD), corn starch, garlic, red pepper, lemon juice from concentrate, sea salt, ginger extract, mushroom, concentrate, lemongrass extract, salt, natural flavour, vinegar, lemon fibre. For allergens see ingredients in bold.

• 	Per Portion (400g)
  Energy (kj)	1140
  Energy (kcal)	396
  Fat (g)	8
  of which saturated fat (g)	4.8
  Carbohydrates (g)	49.2
  of which sugar (g)	10.4
  of which added sugar (g)	0
  Fibre (g)	23.6
  Protein (g)	20.4
  Salt (g)	1.12

• Microwave

  • Step 1: For microwave, tear a 1cm opening as indicated on your pouch.
  • Step 2: Heat for 2-3 minutes.
  • Step 3: Decant into a bowl!.

  Hob

  • Step 1: Decant contents of your pouch into a non-stick pan.
  • Step 2: Stir gently while heating making sure not to boil.
  • Step 3: Decant into a bowl!