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Korma Curry

with black lentils and potatoes

Vegetarian

Indian Korma Curry with cashews and crunchy vegetables. Served with black lentils and marinated potato cubes.

Ingredients

Potato cubes 30%, strained tomatoes, peppers, black lentils 8.0%, CREME FRAICHE, zucchini, eggplant, onions, carrots, CASHEWKERNE, green onions, canola oil, citrus fiber, sea salt, parsley, ginger, garlic, spices (cumin, coriander, turmeric, cardamom, fenugreek, hemp seeds, cinnamon, fennel, horseradish, spinach, allspice, cloves, lavender), maple syrup, lemon peel

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 ℮ 480 g

Nutrition Facts

  •  
  • per 100 g
  • per Portion
  • Energy
  • 410 kJ
  • 1,968 kJ
  •  
  • 98 kcal
  • 470 kcal
  • Fat
  • 4.7 g
  • 23 g
  • … of which saturates
  • 1.9 g
  • 9.1 g
  • Carbohydrate
  • 9.9 g
  • 48 g
  • … of which sugars
  • 3.0 g
  • 14 g
  • Fiber
  • 1.5 g
  • 7.2 g
  • Protein
  • 2.9 g
  • 14 g
  • Salt
  • 0.73 g
  • 3.5 g