This vegan curry is packed with nutrient-dense vegetables like sweet potato, carrot, and eggplant and provides a source of plant-based protein from chickpeas.

Southern Indian spices such as ginger, turmeric, lime, chilli, and herbs cooked in coconut milk and vegan chicken stock lend a mouthwatering aroma to this Low FODMAP-compliant dish.

Serving size information: A 360g serve (1 meal) is low FODMAP.

Ingredients: Southern Indian Vegetable Curry (66%) (Vegetables (51%) (Sweet Potato, Carrot, Eggplant, Canned Chickpeas, Tomato Paste), Water, UHT Coconut Milk, Herbs, Lime Juice, Olive Oil, Salt, Spices, Turmeric, Sugar, Crushed Ginger, Massel Stock Powder, Pepper, Mild Chilli Powder), Water, Basmati Rice (16%).

Preparation instructions: Remove sleeve and heat in microwave for 2.5-3 minutes, plastic film will expand during heating, let meal sit for 1 minute and then carefully remove film, stir well, and enjoy.

Nutritional Information: