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Butternut, Lentil & Spinach
Gently cooked with coconut, lemongrass
& a warming hint of Indian spices.
• VEGAN • GLUTEN FREE • SOY FREE
372 calories per pot
Water, Butternut Squash 8.5%, Spinach 7%, Cauliflower, Potato, Chickpeas, Yellow Split Peas, Onions, Coconut, Green Lentils 3%, Ginger, Garlic, Red Chilli, Lemon Juice, Vegetable Stock [Salt, Rice Flour, Cane Sugar, Vegetables (containing Celery), Sunflower Oil, Yeast Extract, Spices, Mushrooms, Herbs, Vegetable Juice], Salt, Coriander, Turmeric, Lemongrass, Pepper, Mustard Seeds, Cardamom Powder.
Allergens: Celery, Mustard.
of which sugars
of which saturates
Keep refrigerated below 5°C. Once opened, consume within 2 days.
Suitable for home freezing. If freezing, consume within 3 months and allow extra time for heating.
MICROWAVE (850W Cat.E): Remove sleeve and lid. Rest lid loosely on top.
Heat for 31⁄2 minutes on full power, stirring halfway through. Allow to stand for 1 minute. As microwave powers vary, please check manufacturer's instructions.
HOB: Empty contents into a saucepan. Warm on a medium heat, stirring occasionally, until piping hot (usually 5 - 6 minutes).
CHECK CONTENTS ARE PIPING HOT BEFORE SERVING.
We love your feedback, so keep sending those comments!
“Delicious, and very simple to prepare. Although they are the perfect size for an individual serving, I find if I serve with rice then I can make 1 pot serve 2, cutting down the cost of the meal even more.”
FoodieSue, Nov 2016, via Ocado
“This little pot packs a punch in the taste department. It's very flavoursome and it's the perfect thing to stick in the microwave for a satisfying lunch.”
Dmep, March 2016, via Ocado
“Tastiest Gluten Free meal at CarFest North so far has to be
this veggie hotpot from @SoulfulFoodCo!”
Positively Coeliac, July 2016, via Twitter
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