Butternut squash & chickpea Thai curry with noodles 400g (Dairy free, Vegan)

Butternut squash, peppers, courgettes, aubergines & chickpeas bound in a Thai curry sauce on a bed of noddle’s.


In stock


Cooking instructions: Defrost for 24 hours in fridge, place in preheated oven on 180°C/350°F or gas mark 4 for 25 minutes with the lid on. Make sure the food is piping hot in the centre.

To cook from frozen: Place in preheated oven on 170°C/340°F or gas mark 3 with lid on for 50 minutes.

Ingredients: Butternut squash, onions, peppers, courgettes, aubergine, noodles, chickpeas, spring onions, coconut milk, Thai curry paste, lemon grass, vegetable stock, limes, mustard, cornflour, garlic, salt & pepper, sunflower oil.

Allergens:  Celery, Gluten, Soya, Mustard.