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Veggie Korma Curry

Vegetarian

Vegetarian korma curry with Indian spiced tomato sauce with marinated potato cubes and beluga lentils for that special something.

Ingredients

Potatoes 23%, strained tomatoes 14%, peppers 11%, onions 11%, carrots 5.5%, eggplant 5.5%, green onions, zucchini 5.5%, CREME FRAICHE, MILK, black lentils, canola oil, SESAME OIL, garlic, ginger, leaf parsley, sea salt, cumin, coriander, fenugreek, hemp seeds, cardamom, cinnamon, turmeric, fennel, horseradish, spinach, pepper, allspice, chili, cloves, lavender.

May contain traces of soy and celery.

Preparation

Microwave (pierce the foil only ONCE)

  1. Take the dish out of its sleeve

  2. Pierce the foil only ONCE

  3. Heat up the at 800 watts for approx. 8 min.

Oven (do NOT pierce the film)

  1. Take the dish out of its sleeve

  2. Heat up in a preheated oven with closed foil:

    • Fan oven 150° C for approx. 40 min.

    • Top and bottom heat 150° C for approx. 45 min.

More Infos

Vegetable curry in Indian inspired tomato sauce with marinated potato dices. Frozen.
Store at -18° C (✱✱✱ compartment of the freezer). Do not freeze again after defrosting.
Net Weight ℮ 450 g

Nutrition Facts

  •  
  • per 100 g
  • per Portion
  • Energy
  • 69 kJ
  • 311 kJ
  •  
  • 69 kcal
  • 311 kcal
  • Fat
  • 2.6 g
  • 12 g
  • … of which saturates
  • 1.1 g
  • 5.0 g
  • Carbohydrate
  • 7.9 g
  • 36 g
  • … of which sugars
  • 3.2 g
  • 14 g
  • Fiber
  • 1.5 g
  • 6.8 g
  • Protein
  • 2.1 g
  • 9.5 g
  • Salt
  • 0.68 g
  • 3.1 g