We start by tempering mustard seeds and curry leaves, then add vegie stock and coconut milk in which we cook diced sweet potatoes, chickpeas and kale.
Onion, garlic, rice bran oil, ginger, salt, curry leaves, orange sweet potato, coconut cream, vegetable stock (Massel), chickpeas, kale, cardamon, peppercorns, cumin, coriander, mustard seeds, turmeric, chilli flakes, lemon juice.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Defrost fully then reheat very gently in a saucepan or microwave, stirring as little as possible - the sweet potato falls apart easily.
Serve with a collection of curries or or on its own with steamed basmati rice and a fresh chutney - try whizzing together coriander, mint, ginger, garlic, lemon juice and salt - or a simple chopped tomato, red onion and coriander salad.