South Indian mixed vegetable curry

in coconut milk served with brown rice

JUST VEGAN! | FAMILY FRIENDLY | Spicy (option), Great for leftovers, Freezer friendly, Garlic and onion free

A colourful and tasty combination of seasonal vegetables in a delicate, spiced, coconut-rich sauce. The dish is brought to life by the use of a small amount of asafoetida or hing, a popular and rather pungent spice often used by Jain and Brahim Indians, which adds a similar depth and savouriness as garlic and onion.

Make this dish within 5 days of receiving your meal kit
Hands-on: 20-25 minutes
Ready in: 40-45 minutes
Cooking equipment: small pot, large pot
No preparations steps required before you start cooking
Pantry items needed: salt
Serves: 2 or 4

Nutritional information

	Per 561g serve	Per 100g
Energy	2170kJ (518Cal)	387kJ (92Cal)
Protein	11.2g	2.0g
Fat, total	25.2g	4.5g
– Saturated	18.9g	3.4g
Carbohydrate	57.3g	10.2g
– Sugars	14.2g	2.5g
Sodium	671mg	120mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains trea nuts.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need. One serve of cauliflower provides 100% of your daily vitamin C and 1/4 of your vitamin K. It is also a great source of choline, which many of us lack.

The unique antioxidants that cauliflower contains may reduce inflammation and protect against several diseases.