Vegan Coconut & Chickpea Curry

Vegan Coconut & Chickpea Curry

Kerala-style potato & chickpea ragu with pops of fresh curry leaves, green peas and cumin seed rice — from Jess' Underground Kitchen to yours.
Dairy-free
Fish-free
Gluten-free
Peanut-free
Sesame-free
Shellfish-free
Ingredients Rice (43%) (rice, water), chickpeas (24%), potato (10%), tinned tomatoes (tomatoes, tomato juice, acidity regulator (citric acid)), coconut cream (fresh natural coconut extract (99.92%), GM free stabilisers (xanthan gum E415, guar gum E412, carrageenan E407)), onion, peas (5%), tomato paste, garlic, spices, salt, brown sugar, ginger, curry leaves.
Allergens While care is taken, this meal was made in a kitchen also handling fish, shellfish, soy, sesame, treenuts, egg, peanuts and sulphites.
Nutrition Information
  Avg qty per serve Avg qty per 100g
Energy 2120kJ 530kJ
Protein 13.2g 3.3g
(gluten) 0.0g 0.0g
Fat, total 7.4g 6.3g
(saturated) 5.4g 1.4g
Carbohydrate 94g 23.4g
(sugar) 4.5g 1.1g
Sodium 785mg 195mg
Directions This meal is in special recycled plastic packaging, so you can heat it directly from the freezer! Simply remove the sleeve and microwave for 4–5 minutes, until piping hot. Sit for several minutes before peeling back the film and serving. To reheat in a conventional oven, preheat oven to 180ºC and bake, film intact, for 20–25 minutes, until piping hot. Sit for several minutes before peeling back the film and serving. Both our wraps and containers are recyclable, so please make sure you do your bit for the planet and dispose of them responsibly!
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