Kerala Potato and Coconut Curry and Rice
Delight in the exotic flavors of Kerala with our Kerala Potato and Coconut Curry with Rice. This enticing dish combines tender sweet potatoes, potatoes, onions, mixed peppers, peas, and chopped tomatoes, simmered in a creamy blend of coconut milk. Served alongside fluffy cooked long-grain rice, this culinary creation offers a tantalizing taste of Kerala's vibrant cuisine. Infused with a medley of spices including turmeric, black pepper, chili powder, and garlic, every bite is a symphony of flavors that will transport you to the sun-kissed shores of Kerala. Elevate your dining experience with this irresistible combination of Kerala Potato and Coconut Curry with Rice and savor the richness of Kerala's culinary heritage.
Igredients: Cooked Long Grain Rice, Coconut Milk [(Coconut Cream, Water)], Sweet
Potato, Potato, Onion, Mix Peppers, Chopped Tomato, Peas, Water, Sugar, Modified
Corn Starch, Salt, Garlic, Desiccated Coconut, Turmeric, Parsley, Black Pepper, Chili Powder.
COOKING INSTRUCTIONS:
IF FROZEN, DEFROST THOROUGHLY BEFORE USE, AND DO NOT RE-FREEZE. DEFROST IN REFRIGERATOR – CONSUME WITHIN 24 HOURS.
All appliances may vary, the following instructions are guidelines only.
Before Cooking: Remove outer sleeve and pierce film on top container.
During Cooking: Stir halfway through (if applicable), then recover and continue cooking
After Cooking: Check food has a core temperature above 75°C and allow to stand for 1 minute, stir where appropriate, do not reheat once cooled.
OVEN: Preheat the oven to 170˚C. Remove the sleeve and the film lid, place on
baking tray. Bake for 20 minutes. Stir after cooking. Heat to serving
temperature of 75˚C.Leave to stand for 1 minute.
MICROWAVE: Remove the sleeve and pierce the lid. Microwave on full power for
650 watts - 7 minutes / 750 watts - 6 minutes / 850 watts - 5 minutes. Stir
after cooking. Heat to serving temperature of 75˚C. Leave to stand for 1
minute.
