This vibrant plant-based dish features a creamy green Thai curry made with fresh vegetables and edamame beans, paired with nutrient-packed quinoa rice. It's a flavourful, aromatic meal that brings together the richness of coconut milk with the freshness of green curry spices.
Benefits:
The Green Veg Thai Curry with Edamame, Veg, and Quinoa Rice is a delicious, plant-based option for a healthy, nutrient-packed meal with a delightful blend of spices and textures.
Made in a kitchen with eggs, nuts, seeds, dairy & soya
Typical Nutritional Information | |||
---|---|---|---|
Per 350g | Per 100g | ||
Energy (kJ) Energy (kcal) |
1841 440 |
526 126 |
|
Protein (g) | 14.9 | 4.3 | |
Glycaemic Carbohydrates (g) of which total sugar (g) Dietary fibre* (g) |
55.3 11.5 8.8 |
15.8 3.3 2.5 |
|
Fat(g) of which saturated fat (g) |
19.4 8.6 |
5.5 2.5 |
|
Total Sodium (mg) | 614 | 175 |
Nutritional information refers to the product as packed/sold.
Butternu^, Cauliflower - full head fresh^, Coconut - cream, Coriander^, Cream (dairy)^, Curry - green thai curry paste, Edamame, Ginger^, Master - fc yellow rice, quinoa, chickpea^, Oil - extra virgin olive, Onion^, Peppers - red fresh whole, Salt - himalayan , Soya sauce low sodium, Water^
Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.
Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.