Spinach Curry with Cauliflower and Potato
Two dishes that frequent the tables of the North Indian Household. Taught to Renee by none other than her own Indian Mother in law! Made up primarily of cauliflower, potato (Aloo Gobi), Mustard Greens and English Spinach (Saag) An Indian Vegan heaven!
| 430.2 | 9.4g | 27.4g | 28.7g |
| Calories | Protein | Carbs | Fat |
Ingredients:
Love! Potato, cauliflower, English spinach, tomato, rice bran oil, onion, garlic, ginger, panch poran, turmeric, coriander, cumin, chilli, pink salt.
Allergens:Made with gluten free ingredients.
| per serving (380g) | per 100 g | |
| Energy | 1800 kj | 474 kj |
| Protein | 9.4 g | 2.5 g |
| Fat, total | 28.7 g | 7.6 g |
| - saturated | 6.4 g | 1.7 g |
| Carbohydrate | 27.4 g | 7.2 g |
| - sugars | 10.8 g | 2.8 g |
| Sodium | 858 mg | 226 mg |
Storage: Keep refrigerated, store at 5°C or below. Use within 4 days of delivery days.
Oven: Remove lid, cover with foil and heat in preheated 180°C oven for 15-20 min.
Microwave: Remove plastic lid and microwave on high 2-3 min. Ensure meal is heated through, stir well and enjoy.
Suitable to Freeze: Once frozen, consume within 3 months. Defrost in refrigerator and use with 24 hours. Do not refreeze.
