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 topped with brazil nuts.
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Ingredients
Tomatoes (17%), Potatoes (12%), Green Peppers, SOYA Milk [Spring Water, SOYBEANS], Brown Rice (7%), Spinach (7%), Sweet Potatoes (5%), Lentils (4%) [Lentils, Water, Salt], Extra Virgin Olive Oil, Coconut Milk (3%) [Coconut, Water], Courgettes (3%), Red Quinoa, Tomato Puree (1%), Coriander, Lime Juice, Turmeric, Cumin Seeds, Coriander Seeds, Fenugreek Seeds, Tapioca Starch, Ginger, Salt, MUSTARD Seeds (MUSTARD), Paprika, Brown Sugar, Garam Masala [Ground Cinnamon, Dried Fenugreek Leaves, Ground Fennel Seeds, Cardamom, Black Pepper, Ground Nutmeg], Tamarind Paste (0.3%), Cumin Seeds, Fennel Seeds, Chilli, Curry Leaves
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 8 mins Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce, re-cover 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. Cook for 55 mins, ideally on a flat baking tray, and then stir. 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.
