Chefs tip: add lime and/or coriander for freshness
This pumpkin-coconut curry has a bit of a kick from chilli flakes and plenty of creaminess from yummy coconut milk.
vegetable broth [salt, yeast extract, modified potato starch, carrot, CELERY, white cabbage, leek, ognion, native olive oil, sugar, maltodextrin, vegetable extracts, herbs and spices, lemon juice, vegetable oil], butternut pumpkin 16.9%, onion, ginger, tomato 21.1%, coconut milk 10.6%, chickpeas, sunflower oil, ginger syrup [sugar, water, ginger aroma], garlic, apple cider vinegar, turmeric, agave, cumin, coriander seed, sea salt, MUSTARD seed, garam massala [spices], chilli flakes, black pepper, organic lupin tempeh 9,5% [LUPIN, water, fungal culture], organic SPELT 25.4%
Per portion (482g): Energy 2171KJ/519kcal, Fat 19.2g (of which saturated 10.2g), Carbohydrates 64.5g (of which sugar 12.5g), Protein 20.7g, Salt 1.6g, Dietary fiber 13.6g
Per 100g: Energy 450KJ/108kcal, Fat 4g (of which saturated 2.1g), Carbohydrates 13.4g (of which sugar 2.6g), Protein 4.3g, Salt 0.3g, Dietary fiber 2.8g
Oven (180°C): 35-40 min / Magnetron (650W): 10-12 min
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