So filling and easy to eat this dish tastes absolutely amazing. A great blend of yellow split peas, chickpeas and red lentils with carrots and red peppers all in a gently curried and spiced creamy coconut sauce. One of my favourite vegetarian dishes in the range.
Why not try... with 40g of dry weight cooked basmati rice and a cucumber, red onion and mint salad with coriander raita.
Ingredients
Water, Onion (13%), Tomatoes, Chana Lentils (10%), Carrots (8%), Chickpeas (8%), Red Peppers, Maize Starch, Red Lentils (2.6%), Tomato Puree, Creamed Coconut, Rapeseed Oil, Spices, Modified Potato Starch, Garlic Puree, Sugar, Vegetable Juice Concentrate (Concentrated Carrot Juice, Yeast Extract, Sunflower Oil, Salt, Red Chilli, Coriander, Lemon Juice Concentrate, Colour: Paprika Extract.
Allergens
For allergens, see ingredients in CAPITALS.
Storage
Store in a cool, dry cupboard and use by the best before date.
Nutrition
|
Per Serving (270g) |
Per 100g |
| Energy |
284 kcal ( kJ) |
105 kcal (439 kJ) |
| Fat |
9.7g
(of which saturates 4.1g)
|
3.6g
(of which saturates 1.5g)
|
| Carbohydrate |
33g
(of which sugars 6.2g)
|
12g
(of which sugars 2.3g)
|
| Fibre |
8.6g |
3.2g |
| Protein |
11.3g |
4.2g |
| Salt |
1.17g |
0.43g |
