Butternut pumpkin is slowly roasted to maximize it’s flavor, then mixed with almonds, cherry tomatoes, fresh basil, lime leaves, coconut and Thai spices to make a knockout curry with tons of flavor and a real kick of heat.
Delicious for vegans and meat-lovers alike.
Butternut pumpkin, red cherry tomatoes, vegetable stock, coconut cream, fresh basil, almonds, vegetable oil, vegan curry paste, palm sugar, lime leaves, coriander seeds, cumin seeds, cardamom
Allergy Warning: Contains nuts
Microwave: (Dependent upon the individual microwave used.) Pop the lid of the container and place in a microwave. Cook for four minutes on high. Remove and stir. Cook for a further six minutes. Stir again and allow to rest for a few minutes before eating.
Stovetop: Allow the meal to thaw, and then heat in a pot. Bring the sauce gently to the boil, and then simmer on a low heat for five minutes, stirring occasionally.
This dish contains nuts, and may also contain traces of seeds, gluten, eggs and dairy (as it it cooked in a kitchen where other meals are being prepared).
Individual ingredients - such as coconut cream/milk, tomato paste, spice mixes, sauces (fish, tabasco, etc) - may also contain their own preservatives/additives, although in very small amounts in proportion to the cooked dish.