Roasted pumpkin with peppers, chickpeas, spring onions, bean sprouts in a Thai curry sauce with coconut milk on a bed of noodles.
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.
To cook from frozen, place in preheated oven on 170°C/340°F or gas mark 3 with lid on for 50 minutes.
Make sure the food is piping hot in the centre.
Ingredients: Pumpkin, peppers, noodles, chickpeas, spring onions, bean sprouts, coconut milk, Thai curry paste, lemon grass, limes, mustard, cornflour, salt & pepper, sunflower oil.
Allergens: Gluten, Soya, Mustard.