Slow-roasted aubergine combined with a traditionally spiced soy mince
A unique and innovative vegan aubergine curry. We take slow-roasted baingan (aubergine), blend it in a traditional Punjabi way, then combine it with a delicious home-made soy keema (mince). Packed with goodness, should you find yourself with any leftovers, some customers even use it as a base for a wicked vegan lasagne!
Spice Rating: Mild
Portion Size: 600g e (2 servings)
Ingredients and Allergens
Aubergine (48%), Soya Mince (40%), Onion, Ginger, Roasted Cumin Seeds, Tomatoes, Olive Oil, Garlic, Garam Masala, Coriander Leaves, Turmeric, Salt, Fenugreek Leaves, Cloves, Cardamom, Cinnamon. House Spice Blend, Curry Leaves. Pink Himalayan Salt.
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.
How to heat
Everything is freshly prepared, so only needs reheating.
Empty contents into saucepan, heat until piping hot, stir gently to maintain texture.
Remove outer sleeve, keep lid on, Heat for 4 mins (850W)
Remove outer sleeve, keep lid on, Heat (180°C to 200°C) for 15 mins. Stir halfway through
HOW TO 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.
Packaging and recycling
Our tubs are made with from Kraft recycled paper and are 100% recyclable. They are also biodegradable (in 180 days) and compostable as they are made from sustainable board with a plant based PLA lining.
Delivery & Returns
Order up to 90 days ahead – enter your required delivery date at checkout