This nutritious Low FODMAP curry features sweet potato, carrot, eggplant, and chickpeas for a protein boost. Aromatic Southern Indian ingredients like ginger, turmeric, lime, chilli and herbs are slow cooked together in coconut milk and vegan chicken stock for a fragrant and delicious meal.

Serving size information: A 250g serve is low FODMAP, 2 serves per 500g pack.

Ingredients: Water, Sweet Potato (15%), Carrot (15%), Coconut Milk (Organic Coconut Kernel Extract, Water), Eggplant (10%), Canned Chickpeas (8%) (Chickpeas (60%), Water, Salt, Ascorbic Acid (E300)), Tomato Paste (2%), Herbs, Lime Juice, Olive Oil, Salt, Spices, Turmeric, Sugar, Massel Chicken-Flavoured Stock, Ginger, Pepper, Mild Chilli Powder.

Preparation instructions: 

Stovetop:
Immerse the pouch in boiling water and simmer for 10 minutes or until heated through. Cut pouch along line and enjoy.

Microwave:
Cut pouch along line above and heat in microwave for 3-4 minutes.

Storage instructions:
Refrigerate below 4 degrees, once opened consume within 1 day.

Nutritional Information: