Bombay Vegetables with Daal Tart
Vegetable curry with coconut over a brown lentil daal, topped with spicy potato and courgette in a gluten free pastry case.
Ready to eat cold, or reheat in oven.
- Gluten free
- Wheat free
- Egg free
- Dairy free
- No added sugar
- Sesame free
- Nut free
- Celery free
- Mustard free
Organically produced: lentil (24%), gluten free flours (rice, potato, maize, buckwheat),
tomato, onion, soya milk (water*, SOYA beans), water*, sustainably sourced palm oil, okara (SOYA), potato (4%), courgette (4%), carrot, green pepper, herbs and spices, sunflower oil, sweetcorn, spinach, coconut cream, (2%), salt*, garlic, ginger, bouillon (salt*, rice flour, onion, parsnip, carrot, olive oil, turmeric, parsley), lemon and love. *approved non organic
Allergens in capitals
|Average quantity||Average quantity per tart:|
|Energy||1740 kJ/416 kcal|
|– of which saturates||9.1g|
|– of which sugars||4.3g|
|Average quantity||Average quantity per 100g:|
|Energy||914 kJ/218 kcal|
|– of which saturates||4.8g|
|– of which sugars||2.3g|
Remove tart from box and place on a baking tray in a pre-heated oven.
From chilled: 180°C/Fan 160°C/Gas Mark 4 for 15-20 mins
From frozen: 190°C/Fan 170°C/Gas Mark 5 for 35-40 mins
Allow to rest for a few minutes – then enjoy!
Chilled: Store below 5°C Frozen: Store below -18°C Do not refreeze once defrosted