• Vegan

  • Bombay Vegetables with Daal Tart

  • Size
  • 190g

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.




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


nutritional information Average quantity per tart
Average quantity Average quantity per tart:
Energy 1740 kJ/416 kcal
Fat 22.3g
– of which saturates 9.1g
Carbohydrates 37.8g
– of which sugars 4.3g
Protein 11.4g
Salt 2.6g
nutritional information Average quantity per 100g
Average quantity Average quantity per 100g:
Energy 914 kJ/218 kcal
Fat 11.8g
– of which saturates 4.8g
Carbohydrates 19.9g
– of which sugars 2.3g
Protein 6.0g
Salt 1.4g

Reheating instructions

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

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