Our latest curry: broccoli, parsnip and eggplant on a bed of chickpeas and green spelt (ever heard of this superfood?). Ginger and lemongrass add delightful freshness to this, oh so creamy, curry.
Young and soft spelt grains. They are harvested earlier than usual which gives them a more pleasant and refreshing bite. The perfect ingredient to add hearty and nutty flavours to any dish.
Green, bright & crunchy! A perfect way to add liveliness & spark to your dish!
Time to reconsider this old root: parsnips offer uniquely sweet flavors & fresh aroma, making it a wonderful ingredient in our lovely bowls.
Cooked green spelt (water, GREEN SPELT) (21%), broccoli, coconut milk (coconut, water), aubergines, chickpeas (10%), water, parsnips, red onions, tomato paste, sultanas (sultanas, sunflower oil), soy sauce (water, SOYBEANS, WHEAT, table salt), ginger, garlic, chilli, potato starch, lemongrass, salt, concentrated lemon juice, kaffir lime leaves, fennel, MUSTARD SEED, concentrated black currant juice.