Stella's West African Chunky Veg Curry with rice (choose type of rice below)

Stella's West African Chunky Veg Curry with rice (choose type of rice below)

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Description

Don’t forget to order your rice - best with either fluffy basmati, jellof rice or coconut rice, all available from Stella’s Kitchen via Sauced Here.
A good sized meal for one adult.

Chunky vegetables cooked in seasonings and spices with a slight kick to it

Served fairly mild with spicy sauce provided separately so that you can flavour to your own liking

Ingredients with allergy advice in CAPITAL LETTERS

Butternut squash, sweet potatoes, courgettes. mild curry powder [Coriander, turmeric, salt, fenugreek, chilli, corn flour, garlic, mustard (MUSTARD), sunflower oil, fennel, cloves, celery (CELERY), bay leaves], nutmeg, cinnamon, cumin, cardamom, fresh thyme, coriander, pimento, onions, tomatoes, ginger and garlic
Coconut Rice: White rice, coconut milk (at least 20%), peas, carrots, sweetcorn
Jellof Rice: White rice, tomato puree, tomatoes, onions, garlic, ginger, peas, carrots, sweetcorn

Produced in Peak District or within 10 miles

Hope Valley

Purveyor located in Peak District / within 10miles
Cooking Instructions

For Stella's rice, remove all packaging and transfer to a microwavable bowl. Add a dessert spoon of water per portion and microwave on full power for 1 minute, stir and repeat for a minute more, Check that your rice is piping hot before serving and do not reheat.
For the curry transfer to a microwaveable plate and microwave on full power for two minutes, then stir. Then microwave again for another minute - check its piping hot before eating.
Alternatively use the oven by heating to 180 degrees centigrade (fan oven). Remove the paper lid, pop in the oven for 10 minutes and serve piping hot.

Food allergies or intolerances? Please contact
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