Excite your taste buds with India’s rich palette of colours and flavours, currently a hot culinary trend. Lentils are combined with spinach, cauliflower rice, butternut squash and chick peas. A classic spicy coconut curry sauce completes the dish.
Vegetables 54% (spinach with garlic (spinach, sunflower oil, garlic and salt), cauliflower, grilled butternut squash (butternut and sunflower oil)), sauce 25% (water, coconut milk, onion, vegetable bouillon (vegetables and vegetables broth (carrot, leek, onion, garlic), white wine extract, salt, sunflower oil, and species extract), carrot, garlic, chickpeas, spices, ginger puree, leek, sunflower oil, salt, coriander, rice flour, red chilli, concentrated tomato, lime juice powder and lime leaves), chickpeas and lentils.
Cook the frozen product in a steamer. Be careful to not overcook. Season to taste.
Put the desired quantity of product in a non-metallic microwaveable bowl, cover and cook, stirring occasionally.
Heat 1-2 tablespoons of vegetable oil in a frying pan. Put the desired quantity of product in the frying pan and cook over medium heat, stirring frequently.
