Indian red curry with vegetables

Indian red curry with vegetables

2 Michelin- star chef Mohshik Roth: "India is my new invention. So much diversity. Every 100 kilometer you will find another kitchen style. Authentic combinations of taste from here to Bombay. These dishes dare to be hot. In this kitchen I can totally express my passion: honor traditional recipes, but still be innovative. With a central role for vegetables, like in this Indian Curry with 213 grams of vegetables. Enjoy!"


27% basmati rice [water, basmati rice], 18% spinach, 12% cauliflower, 10% red curry sauce [water, tomato paste, dextrose, coconut milk, maltodextrin, palm oil, whey protein (milk), coconut, sweet pepper, vinegar, rice flour, salt, herbs, spices, 0,2% red chilli, garlic, natural aroma], water, 6% lentils, zucchini, carrots, sweet potato, cream [cream, corn starch], sunflower oil, cheese [milk, potato starch, salt, rennet, starter], sweet pepper, modified corn starch, salt, spices (celery), turmeric, cumin, yeast extract, pepper, herbs, aroma, acidity regulator (ammonium chloride).

Allergen information: For allergens including gluten containing grains see the bolded ingredients.

Suitable for vegetarians.

Nutritional value
Per 100 g
Per 450 g
491 kJ/ 117 kcal
2212 kJ/525 kcal
of which saturated
3,6 g
1,6 g
16,2 g
7,2 g
of which sugars
16,3 g
2,2 g
73,5 g
10,1 g
2,2 g
9,9 g
3,8 g
17,1 g
0,4 g
1,8 g
This meals contains 525 kcal.
The reference intake of an average adult is 8400 kJ/ 2000 kcal a day.

In the microwave (600 Watt): ~ 5 min. Remove the carton sleeve and prick a few holes in the foil before heating.

In the oven (170ᵒC): ~ 15 min. Put the meal in a baking dish and cover the baking dish. Place the baking dish in the middle of the preheated oven.