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Sweet Potato Thai-Curry

Vegetarian
Vegan

Sweet potatoes and mixed vegetables in a creamy and fruity Thai-curry sauce with basmati rice and roasted almonds.

Ingredients

Rice 29%, sweet potatoes 25%, coconut milk 13%, carrot, chickpeas, broccoli, lemon fiber, edamame (SOYBEAN), onions, bell pepper, mango puree, sugar snap pea, SOY SAUCE (water, SOYBEAN, WHEAT, salt), ALMONDS 1.0%, bananas, SESAME OIL, sea salt, canola oil, red chili pepper, lemongrass, garlic, shallots, kaffir lime zest, galangal, coriander seed, cumin.

Preparation

Microwave:
1. Take dish out of its sleeve
2. Perforate plastic foil once
3. Heat up frozen with foil in place: 800 Watt for around 8 minutes
Oven:
1. Take dish out of its sleeve
2. Heat up frozen with foil in place in preheated oven:
Air circulation 150°C for around 40 minutes
Upper and bottom heat 150°C for around 45 minutes

Cooking times are indicators that may vary depending on type of device.

More Infos

Coconut curry with sweet potatoes and almond rice. Frozen.
Store at -18°C (✱✱✱ compartment of the freezer). Do not freeze again after defrosting.
Net Weight ℮ 460 g

Nutrition Facts

  •  
  • per 100 g
  • per Portion
  • Energy
  • 116 kJ
  • 534 kJ
  •  
  • 116 kcal
  • 534 kcal
  • Fat
  • 4.2 g
  • 19 g
  • … of which saturates
  • 2.2 g
  • 10 g
  • Carbohydrate
  • 15 g
  • 69 g
  • … of which sugars
  • 2.7 g
  • 12 g
  • Fiber
  • 1.8 g
  • 8.3 g
  • Protein
  • 2.5 g
  • 12 g
  • Salt
  • 0.64 g
  • 2.9 g