Thai Red Veggie Curry
Fresh, healthy veggies including sweet potato, cauliflower, edamame beans, carrots & red peppers in a delicious & spicy coconut sauce, made with vegan red thai paste, lemongrass & coriander.
- Regular price R 71.00
*NOT SUITABLE FOR OVEN*
AIR FRYER: Heat from frozen. Remove sleeve & keep lid on, cook at 180'C for 20-30 mins.
MICROWAVE: Heat from frozen. Remove sleeve & loosen lid, heat on high for 6-8 minutes, stir halfway. If defrosted heat for 2-3 mins.
Heat to piping hot.
Red Thai curry sauce (57%), Mixed vegetables (43%). Coconut milk, Sweet potato, Cauliflower, Water, Onions, Carrots, Coconut Cream (Contains: Coconut extract, Water, Stabilisers, Emulsifiers, Citric acid, Sodium metabisulphite), Red pepper, Edamame Beans [Soya], Sunflower oil, Red curry paste (Contains: Lemongrass, Red chili, Garlic, Salt, Galangal, Kaffir lime peel, Onion, Spices), Coriander, Corn Flour, Salt, Tamarind paste, Sugar, Vegetable stock powder (contains: Salt, Dehydrated Vegetables (35%)(Onions, Carrots, Mushrooms, Sun-Dried Tomatoes (Radurised), Garlic, Celery, Corn Starch, Sugar, Maltodextrins, Herbs, Yeast Extract, Vegetable Oil (Canola Seed)(Antioxidant: Vitamin E), Spices (Radurised), Flavouring, Colourant, Citric Acid), Lemon grass, White pepper, Lime leaves.
Per 100g Per single serving (280g) Energy (kJ) 591 1656 Protein (g) 2 5.5 Glycaemic carbohydrate (g) 8 21.8 Of which total sugar (g) 3 7.4 Total fat (g) 12 32.6 Of which saturated fat (g) 7 20.8 Of which cholesterol (mg) 0 0.0 Dietary fibre (g) 2 5.5 Total sodium (mg) 395 1107 *Calculation based on the analytical values of individual ingredients Common allergens: Milk protein. Nutritional Analysis provided by CHOW. Correct as of 08 November 2019