Small: DEFROSTED: pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1-2 minutes. FROZEN: pierce the film several times and microwave for 7 minutes. Peel back the film, stir and heat for a further 2-4 minutes or until piping hot. STOVE TOP: defrost fully and empty into a saucepan. Stirring occasionally until heated through. Serve with basmati rice, yoghurt and naan bread or as a side dish to Indian curries. Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.

We cook whole mustard and cumin seeds in rice bran oil till they pop, then add onion, ginger and garlic, the lentils and split peas, tomatoes and spices and simmer very gently till tender. A final addition of browned, diced onions and fresh coriander leaves gives an additional dimension to the finished dish.

Water, crushed tomatoes (tomato puree, citric acid), red lentils, yellow split peas, onion, coconut milk (coconut extract, water), cashews, fried shallots (shallots, vegetable oil), garlic, ginger, fresh coriander, salt, rice bran oil, cumin seeds, mustard seeds, garam masala (spices, sulphites), curry leaves, turmeric, chilli powder, coriander ground

Contains:

Tree nuts, sulphites

May contain traces of:

Gluten, wheat, crustaceans, eggs, fish, lupin, milk, molluscs, peanuts, sesame, soy

Serve, sprinkled with fresh coriander, with steamed basmati or spiced rice, warm Indian breads, raita and chutney for a complete vegetarian dinner. Serve with any other curry for an Indian feast.