Simmered whole cashews and butternut pumpkin are combined in a rich coconut sauce to create a creamy flavour-packed curry – guaranteed to remind you of sunsets on a tropical beach!
Works great with rice or noodles, we love it topped with toasted almond flakes and served with jasmine rice and a quick salad. But if you're in a hurry, just heat it and eat it straight from the pot! Vegan and Gluten Free.
Water, butternut squash, split red lentils, tomatoes, coconut milk, tofu (soy), cashew nuts, onion, lemon juice (from concentrate), spices, salt, sunflower oil, raw sugar, ginger.