This is a Thai inspired coconut curry, with fresh ginger, bell peppers, lots of local organic tofu, and a splash of lemon. It's flavourful and creamy, and has the perfect gentle balance of sweet and spicy.
Ingredients: coconut milk, organic tofu, organic brown rice, water, onion, red pepper, green pepper, carrot, fresh ginger, olive oil, lemon juice, organic vegetable broth concentrate (carrot, celery, onion, maltodextrin, salt, tomato paste, cane sugar, yeast extract, carrot juice, corn starch, celeriac juice, garlic powder, onion juice, spices), gluten-free tamari, curry, cumin, turmeric, sea salt, chili flakes.
Frozen take and bake curry with brown rice. Fully cooked. Made in-house. 2 servings. Gluten-free.
From frozen: Preheat oven to 400 degrees. Remove lid and cover with tin foil. Bake on middle oven rack for 1 hour and 20 minutes or until hot throughout. (To shorten the cooking time you can thaw the product first)
Microwave: Thaw overnight in the fridge. Transfer the whole curry or just one portion to a microwave safe container and heat until hot throughout.