Aloo Baingan Curry (v) – WGF


Wheat & Gluten Free

Potato and Aubergine Curry

A semi-dry curry that goes so well with plain Basmati rice. I normally prefer dry curries with flatbreads, but this dish is traditionally eaten with rice. Rice somehow brings out the flavour better than flatbread – don’t know why. A true good old Punjabi hearty vegetarian meal.

INGREDIENTS: Aubergine (38%), Potato (25%), Onion, Water, Tomatoes, Rapeseed Oil, Salt, Garlic Powder, Ground Ginger, Chili Powder, Ground Cumin, Ground Coriander, Turmeric.

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-AUBP02 Categories: , , ,


Typical values Per 100g Per 300g serving
Energy 356kJ 1067kJ
85kcal 256kcal
Fat 6.0g 18g
of which saturates 0.4g 1.3g
Carbohydrate 7g 21g
of which sugars 2.8g 8.3g
Protein 1.2g 3.7g
Salt 0.37g 1.1g