Cooked coconut rice (17%) [water, rice, onion, black turtle beans, desiccated coconut, spring onion, rapeseed oil, coconut, garlic, sea salt, thyme], carrot, tomato, onion, water, red pepper, sweetcorn (4%), mango (2%), pineapple, pinto beans, coconut, demerara sugar, tomato paste, cornflour, coriander, rapeseed oil, curry powder [spices, mustard* powder, salt, rice flour], ginger purée, red chilli, garlic, white wine vinegar, sea salt, pimento,paprika, thyme, oregano, smoked paprika, black pepper, cinnamon. For allergens see ingredients with *. May also contain nuts
|per 100g||per serving (380g)|
|Energy||369 kJ (89 Kcal)||1402 kJ (340 Kcal)|
|Carbohydrate (of which sugars)||5.8g||22g|
|Fat (of which saturates)||0.9g||3.4g|
380g as a % of an adult's Guideline Daily Amount:
Our new Caribbean jerk curry veg pot is a tropical medley of mango, sweetcorn and coconut rice which will make your insides feel nice and sunny even when it’s raining outside.
Some people think putting fruit in a curry is a bit weird, but we’ve found it makes for a very tasty dish. Admittedly we do like Hawaiian pizzas (which aren’t really from Hawaii but are very popular in Australia, where they also like to put beetroot in burgers), but even if you’re not fond of pineapple on pizza we’re sure you’ll like this veg pot. Give it a go and let us know what you think.
- there are 3 portions of veg in this pot
- includes mango, sweetcorn and coconut rice
- it's enough to send your taste buds to the Caribbean
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