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Thai Inspired Yellow Curry

A vibrant combination of butternut squash, red peppers, broccoli and toasted cashews in a sweet and lightly spiced sauce. I call this my sunshine curry; a vibrant and bright combination of butternut squash, red peppers and broccoli with crunchy, toasted cashews in a sweet and spicy sauce. Perfect with noodles or cauliflower rice.

Butternut Squash (40%), Coconut Milk Light 20% (water, organic coconut 25%), Red Pepper (12.5%), Broccoli (10%), CASHEWS (8%), Yellow Thai Curry Paste (6%) (water, onions, yellow peppers 10%, red chilli, white wine vinegar, sunflower oil, garlic puree, ginger puree, corn starch, sea salt, ground cumin, orange juice (from concentrate), ground coriander, ground turmeric, lemon grass oil), Shallots, Lemon Juice, Red Chilli, Tamari (SOYA beans 46%, water, sea salt, mirin [sweet rice, water, cultured rice]), Coconut Sugar, Garlic, Ginger, Coconut Oil, Turmeric


HEATING INSTRUCTIONS (from frozen) MICROWAVE full power 800-1000W • Remove outer sleeve and pierce film lid several times • Heat for 7-8 minutes • Leave to stand for 1 minute • Remove film and stir • Ensure food is piping hot

400g

Cashew Soya

Typical Values Per 100g Per 400g
Energy 411kJ/99kcal 1644kJ/396kcal
Fat 6.3g 25.0g
of which are saturates 3.6g 14.0g
Carbohydrate 4.9g 20.0g
Sugars 4.5g 18.0g
Fibre 3.5g 14.0g
Protein 4.0g 16.0g
Salt 0.40g 1.60g