FIELD DOCTOR Keralan Vegetable + Coconut Curry (379g)

Roasted new potatoes, sweet potatoes + courgettes in a tangy aromatic tomato, tamarind + coconut sauce with spinach, lentils + whole grain rice. Low fodmap

• Recipe certified low FODMAP by Monash University
• Dairy free
  
• Gluten free
• 2 of 5 a day

Ingredients

Chopped Tomato (17.2%), Whole grain rice (14.8%), Potato (11.9%), Green Pepper, Spinach (6.6%), Sweet Potato (5.3%), Lentils (3.7%), Red Quinoa (3.7%), Extra Virgin Olive Oil, Coconut Milk [Coconut, Water} (2.6%), Courgette (2.6%), Tomato Puree [tomato], Coriander, Turmeric Blend, Lime Juice, Tapioca Starch, Ginger, Sea Salt, Black Onion (Nigella) Seeds, Cumin seeds (whole), Garam Masala, Sweet Noble Paprika, Brown Sugar, Tamarind Extract (0.3%), Fennel Ground, Curry Leaves, Chilli Powder

For allergens, see ingredients, in BOLD CAPITALS. 

Manufactured on a site that handles FISH, SOY and MUSTARD.

This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).

This meal is gluten free and suitable for coeliacs.

Heating instructions

Cooking from frozen:

Microwave

Microwave (preferred method) 800W 8 mins. Remove sleeve and pierce film with a sharp knife. Cook for 4.5 mins. Stir sauce only and cook for a further 3.5 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 4 - 55 mins Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 55 mins, ideally on a flat baking tray, then stir sause only. Rest for 2 mins, check piping hot & enjoy!

Cooking from defrosted:

This meal is not suitable for cooking from defrosted.

Storage

Keep frozen below -18C and do not refreeze if defrosted.

Serving size: 379g