FIELD DOCTOR Roasted Sweet Potato Korma (385g)

FIELD DOCTOR Sweet Potato + Spinach Korma (385g)

£6.99

Roasted sweet potato, spinach, aubergine and potato in a rich, creamy & aromatic brazil nut, coconut milk & almond curry sauce with steamed whole grain rice and red quinoa, topped with chopped brazil nuts.

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

Ingredients

Korma sauce (41%) [Unsweetened ALMOND milk (64%) (TREE NUTS), Water, Coconut milk (5%), BRAZIL NUTS (5%) (TREE NUTS), Lemon juice, Tapioca flour, Coriander, Brown sugar], Potatoes, Carrots, Brown rice (10%), Sweet Potato (10%), Spinach (8%), Aubergine (6%), Quinoa (5%), Extra virgin olive oil (4%), Tomato puree (1%), BRAZIL NUTS (0.8%) (TREE NUTS), Coriander seeds, Cumin seeds, Turmeric, Fenugreek seeds], Ginger, Garam masala, Salt, Saffron, Cardamom.

For allergens, see ingredients, in BOLD CAPITALS.

This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

Field Doctor uses tree nuts in almost all their meals.

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

Heating instructions

Cooking from frozen:

Microwave

Microwave (Preferred method) 800W 9 mins. Remove sleeve and pierce film. Cook for 5 mins. Stir sauce, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven Gas mark 6 | 220°C/200°C Fan | 45 mins. Preheat oven. Remove sleeve and pierce film. Cook for 45 mins, ideally on a flat baking tray and then remove film & stir sauce. Rest for 2 mins, check piping hot & enjoy!

Cooking from defrosted:

Microwave

Microwave (preferred method) 800W 4.5 mins. Remove sleeve and pierce film. Cook for 2.5 mins Stir sauce, re-cover and cook for a further 2 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 4 - 35 mins. Preheat oven
Remove sleeve and pierce film. Cook for 35 mins, ideally on a flat baking tray, and then stir sauce. Rest for 2 mins, check piping hot & enjoy!

Storage

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