THE ROASTED VEG CURRY.

Roasted aubergine and chickpeas, mixed in our fragrantly spiced coconut sauce. Salcombe meets Sri Lanka.

Serving suggestion. We like to place the tray inside a 1.5L Pyrex® dish, with a pinch of coriander and finely sliced chilli on top, plus basmati rice and fresh poppadoms on the side. When serving up, we like to use warmed bowls.

Supper servings. For 2-3 generously. | 675g. (£4.65-£7.00 per portion.)

COOKING INSTRUCTIONS:

Keep frozen at -18, and cook from frozen.

If the Supper defrosts, keep refrigerated and consume within 48 hours. Cook for half the time recommended from frozen. Ensure it’s piping hot throughout before consuming.

Preheat oven to 180 fan/200 electric/GM 6.

Remove film and place on baking tray.

Cook for approx. 40 mins on the middle shelf (grab a glass of something nice, it’ll sail by).

Timings and temperatures can vary, appliance depending. Our Suppers get on well with AGAs, but not microwaves.

Supper’s ready when it’s piping hot throughout. For the best taste, allow to stand for up to 5 mins.  

INGREDIENTS: (Just like yours at home.)

Aubergine 31%, Coconut milk, chickpeas 17%, cherry tomato, onion, vegetable oil, garlic, ginger, brown sugar, black pepper, salt, fenugreek seeds, coriander seeds, turmeric, coriander leaves, cumin seeds, cardamom, fennel seeds, mustard seeds, curry leaves, chilli flakes. May also contain traces of nuts.

CAUTION: 

Steam may be released when removing film.

Our kitchen handles all allergens. All known allergens are listed in bold.

OTHER INFO:

Due to the size of our business, we don’t have to supply a nutritional breakdown. We choose not to, only as we’re constantly innovating on our ingredient’s quantities, striving for that perfect Supper. We can of course supply an estimated breakdown, should you wish to see one, please contact us.