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A hearty, mild curry with yoghurt & green lentils.

 

• Vegetarian • Gluten Free • Soy Free • Low Salt • 395 Cals Per Pot •

with Quinoa

Sri Lankan Cauliflower & Kale

What's in it?

Brain Food

Heat & Eat

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Stockists

Ingredients

 

Water, Reduced Fat Greek Style Yoghurt (Milk), Green Lentils, Coconut Milk, Tomatoes, Kale 5.9%, Onions, Cauliflower 5.9%, Red Peppers, Red Quinoa 5%, Ginger Puree, Garlic Puree, Rice Flour, Coriander, Coriander Powder, Vegetable Stock (Sea Salt, Yeast Extract, Rice Flour, Onion, Celery, Carrot, Parsley, Turmeric), Lime Juice, Red Chilli Puree, Salt, Seven Spices (Black Pepper, Cumin, Paprika, Coriander, Cloves, Nutmeg, Cinnamon, Cardamom), Mustard Seeds, Coriander Seeds, Cumin Seeds, Turmeric, Cardamom Powder, Fennel Seeds, White Pepper, Nutmeg, Cinnamon Powder.

 

 

Allergens: Milk, Mustard, Celery.

Nutritional Info

TYPICAL VALUES

 

Energy kJ

Energy kcal

Fat

 of which saturates

Carbohydrate

 of which sugars

Fibre

Protein

Salt

Per 100g

 

410

104

3.4g

1.7g

12.1g

2.6g

2.2g

5g

0.3g

Per Pot

 

1558

395

12.9g

6.5g

46g

9.9g

8.4g

19g

1.1g

This popular green and purple leaf is reclaiming its celebrity status in the vegetable world. Kale may seem like a foodie fad, but was actually the most commonly used vegetable in Europe during the Middle Ages.

 

Kale has always been the unruly rebel of the cabbage family, its wild appearance evading domestication. But it hides a multitude of health benefits; a cupful has more calcium than a carton of milk, and it's packed with antioxidants that could help lower the risk of certain cancers. It also contains lutein which helps keep your vision and those peepers healthy… great for keeping an eye on who might be nicking your gorgeous OnePot from the work fridge.

 

Packed full of vitamins A and K, it can even be eaten raw... but why bother? It's so much better as a wholesome part of your enjoyable OnePot experience!

 

You'll also find it in our Thai Chilli Kale Soup.

Quinoa is a funny little thing, with a suitably funny name (we pronounce it 'keen-wah' or, if feeling a bit posh, 'keen-waaaah'). It is not a cereal, but an edible seed. Gluten free, then, and high in protein, it is closely related to beetroot and spinach.

(And, er, tumbleweed, but best not to mention that.)

 

Quinoa has been farmed as a crop for nearly 4000 years.

It originated in the Peruvian Andes, keeping it in harmony

with the Latin American vibe of this recipe.

In fact, the Aztecs and the Incas both treated it as sacred.

 

We love the taste of quinoa, but birds

disagree. As they grow, the seeds have

a natural bitter coating (washed off after

harvesting) so there is no need to

protect the crop from hungry beaks.

Bad news if you're in the

Peruvian scarecrow industry.

 

Quinoa is also a good source of calcium, so a great ingredient for vegans and dairy free folks.

 

The United Nations, bless 'em, declared 2013 the 'International Year of Quinoa'! Woohoo! But for us, every year is a quinoa year. So let's raise up our OnePots to our little hero: quinoa.

"To keen-waaaaaaaah!"

Storage

 

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.

 

 

Heating

 

MICROWAVE (850W Cat.E):

Remove sleeve and lid. Rest lid loosely on top. Heat for 3½ 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).

 

GUIDELINES ONLY.

CHECK CONTENTS ARE PIPING HOT BEFORE SERVING.

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