Aloo Gobi Curry (v) – WGF


Wheat & Gluten Free

Potato and Cauliflower Curry

One of the first vegetable curries I learned to cook at university when I became a vegetarian. To my parents displeasure, my visit home created a nightmare for them with what to cook. They only knew how to cook vegetables with meat! Tastes so yummy with Mum’s freshly made hot buttered flatbreads. I’d roll it up and eat it as a wrap. Years before wraps became trendy. This is a dry curry with no gravy. Can reheat in the microwave with some water to form a little amount of sauce.

INGREDIENTS: Cauliflower (32%), Potato (32%), Carrots, Water, Rapeseed Oil, Chillies, Fenugreek Leaves, Garlic, Curry Leaves, Ginger, Salt, Dried Red Chillies, Ground Cumin, Cumin Seeds, Ground Coriander, Turmeric, Chilli Powder.

600g – Serves 2

Reheat from frozen in microwave or in the pan on the stove

Suitable for Coeliac, Vegetarian / Vegan

Allergen advice: For allergens, including cereals containing gluten, see ingredients in bold. Made in nut free premises.

Storage Instructions: Keep Frozen ≤ -18°C. If thawed do not refreeze.

SKU: WGF-CURRY-CPC02 Categories: , , ,


Typical values Per 100g Per 300g serving
Energy 393kJ 1180kJ
94kcal 282kcal
Fat 5.7g 17.0g
of which saturates 0.4g 1.3g
Carbohydrate 9.2g 28g
of which sugars 3.3g 9.8g
Protein 1.9g 5.8g
Salt 0.5g 1.5g