Product Description:
Textured soy protein simmered in a mild, creamy Cape Malay-style coconut and almond curry sauce, with baby marrows and fresh coriander.
Ingredients:
Onion, garlic, ginger, turmeric, cinnamon, garam masala, vegan stock powder, corn flour, coconut cream, almonds, almond milk, soy protein, coriander, baby marrow, salt, pepper, chilli, sesame oil, vegetable oil, lime, tomato
Heating Instructions:
Defrost: Overnight in the fridge
Microwave: Remove plastic lid. Heat on high 5–6 min until hot
Oven: Preheat to 180°C. Remove lid and bake for 20 minutes, until heated through
Stovetop: Reheat slowly in a pot until hot
Serving Suggestions:
Garnish with fresh coriander
Serve with cumin rice
Pair with Saronsberg Viognier