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Plant-based exotic curry with chickpeas and spinach.



Cocunut Milk, Sweet Potato, Chickpeas, Onions, Garlic, Ginger, Cocunut Oil, Spinach, Tomato, Peanuts Cumin, Coriander, Black Pepper, Galangal, Palm Sugar, Kaffir Lime Leaves, Peanut Butter, Chilli Salt



Includes Peanuts 


Portion Size: 

Two generous portions 


Cooking Instructions: 

Best cooked from frozen


Preheat oven to 170degrees (fan) 

Remove outer sleeve and pierce the film several times 

Place on a baking tray and cook in the middle of the oven for 50 minutes until piping hot 

Leave to stand for 3 minutes before serving 



Steam may be released when removing film 


** Please note: Vegetables and garnish used within this image are not included**

Vegetarian Sweet Potato and Spinach Satay Curry



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