Aubergine Paal Curry – 200g ( Serves 2 )

Aubergine cooked in creamy coconut milk with turmeric & mustard.

• Allergy advice: Contains Mustard
  This product is made in facilities which handle nuts, mustard, sesame, peanut, egg, gluten, fish and crustaceans
  
• Sold as cold.
• V’ Vegetarian

[learn_more caption=”HEATING INSTRUCTION”]

Heating Guidelines:  Heating appliances may vary.

Microwave

• Pierce film in several places.
• Heat on full power for 2 Mins
• Peel film and stir gently & re-cover
• Reheat on full power for further 1 Min

Ensure food is piping hot. Allow to stand for 2 mins before serving.

Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.

Warning: Steam may be released when removing the film cover.

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[learn_more caption=”INGREDIENTS”]

Aubergine, Coconut Milk (Milk Protein), Onion, Green Chilli, Mustard, Fennel, Dried Chilli, Salt, Curry Leaves, Rapeseed Oil.

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[learn_more caption=”TRIVIAL TIPS”]

Aubergine Paal curry is great as pairing with warm rice and mutton curry. With papadum as a side to crunch on.

*Curries are served in 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.

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