We start by tempering mustard seeds and curry leaves, before frying a paste of garlic, ginger, onions and spices till fragrant. This forms the base for a coconut cream and vegetable stock sauce, into which we fold roast sweet potatoes, chickpeas and kale, before finishing with a squeeze of lemon juice.
Chickpeas, kale, onion, garlic, rice bran oil, ginger, salt, curry leaves, orange sweet potato, coconut cream, vegetable stock (Massel), cardamon, cumin, coriander, mustard seeds, turmeric, chilli flakes, lemon juice, pepper.
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.
FAT TOTAL3.6g20.7g
- SATURATED1.8g10.4g
- SUGARS4.5g25.5g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with a collection of curries, like the lamb and eggplant karhi curry, 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.

TO COOK SMALL AND LARGE: defrost fully, then reheat very gently in a saucepan or microwave, stirring as little as possible - the sweet potato falls apart easily.

DEFROST INFORMATION: Suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and consume within 48 hours.  For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only.  Microwave times checked in a 900W microwave oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.