Baked Butternut, Chickpea and Apricot Curry

Butternut Squash, Apricot, Chickpeas, Tomatoes, Onion, Potato, Ginger, Garlic, Ground Coriander, Garam Masala, Turmeric, Tandoori Masala, Fenugreek Leaves, Ground Black Pepper, Paprika, Dried Mango, Dried Red Chillies, Cinnamon, Star Anise, Curry Leaves, Bay Leaf, Salt, Tomato Purée, Cumin Seeds, Baby Spinach, Lemon Juice, Paprika, Olive Oil

For allergens, see ingredients in bold.

Produced in an environment that handles gluten, soy, sesame, mustard and tree nuts. Items with any of the above allergens are packaged and stored in isolated conditions.

Everything is freshly prepared,

so only needs reheating.

SAUCEPAN

Heat until piping hot,

stir gently to maintain texture.

MICROWAVE

(850W) for 4 mins.

OVEN COOK

Heat (180oc to 200c) for 15 mins.

Stir halfway through

Pour contents into a non-metallic

container, cover and store.

USING A FRIDGE

Can’t wait to get stuck in? Pop your

food in the fridge, but make sure

to eat it before the ‘Use By’ date

on the lid.

USING A FREEZER

Got real willpower, heh? Pop

your food in the freezer as soon

as possible (definitely before the

‘Use By’ date) and enjoy it even

later. Always remember to defrost

food thoroughly in the fridge after

removing from freezer – at least 12

hours. Once defrosted, use on same

day and do not refreeze.

Our tubs are made with from Kraft recycled paper and are 100% recyclable. They are also biodegradable (in 180days) and compostable as they are made from sustainable board with a plant based PLA lining.