Waitrose Asian fusion butternut squash curry
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Butternut squash in a spicy coconut and tamarind sauce, topped with mange tout and curry leaves.
Butternut squash (23%), water, coconut extract, onion, mange tout, rapeseed oil, ground galangal, sunflower oil, garlic pur�e, lemon grass pur�e, chopped red chillies, lime juice, palm sugar, tamarind, garlic, dried red chilli, shallot, salt, lemon grass, ginger, ground coriander, curry leaves, turmeric, cornflour, kaffir lime peel, sugar, fennel, cumin, ground star anise, cardamom, coriander root, colour paprika extract, clove, white pepper
|Typical values||per 100g||per 1/2 pack|
|- Saturates||6.7g||10.8 g|
|- Sugars||4.4g||7.1 g|
Typical values as prepared. Contains 2 Servings
For best results microwave. Stir before serving. Do not reheat once cooled.
Preheat oven. Remove sleeve and film. Empty into an ovenproof dish. Cover the dish with foil or lid and place on a baking tray in centre of oven. Stir halfway through heating. Heat until piping hot. (Time 35 mins Oven: 190�C, Fan: 170�C, Gas: Gas Mark gas 5)
Microwave ovens vary: refer to handbook. Remove sleeve and pierce film. Place on a microwaveable plate and heat. Stir halfway through heating. Allow to stand for 1 minute. Heat until piping hot. (650W: 3� mins, 750W: 3 mins, 850W: 2� mins)
|film||Plastic - Other||No|
|tray||Plastic - PP||Yes|
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