Punjabi Roasted Vegetable and Chick Pea Curry and Rice
Experience the vibrant flavors of Punjab with our Punjabi Roasted Vegetable and Chick Pea Curry with Rice. This delightful dish combines roasted butternut squash, mixed peppers, carrots, onions, and tender chickpeas, simmered in a rich blend of aromatic spices. Served alongside fluffy cooked long-grain rice, this complete meal is a celebration of Punjabi cuisine. Indulge in the bold and enticing flavors of Punjab with this delectable curry that will transport your taste buds to new culinary heights.
Ingredients: Cooked Long Grain Rice, Chopped Tomato, Chickpeas, Onion, Butternut Squash, Mixed Peppers, Water, Carrots, Cumin, Sweet Paprika, Vegetable Bouillon [Sea
Salt, Dried Organic Vegetables: Carrot, Onion, Parsnip, Chive, Kale, Parsley, Lovage Root,
Garlic, Lovage Leaves, Coriander, Turmeric, Fennel, Fenugreek, Caraway, Ginger, Sweet
Pepper, Cinnamon, Chilli, Nutmeg, Fenugreek Seed, Pimiento, Dill], Garlic, Oil, Salt,
Ginger, Turmeric, Chilli 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.
