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Malaysian Red Curry Bowl
• New recipe
• High in protein
Malaysian-inspired red chickpea curry bowl with roasted asparagus, roasted pineapple, a base of whole-grain rice and premium toppings.
Red Malaysian curry: Chickpeas, broccoli, red pepper, onion, aubergine, ginger, garlic, coriander, coconut milk, rice milk, lime, red curry paste, olive oil, salt
Roasted asparagus: Asparagus, olive oil, smoked oil, salt
Roasted pineapple: Pineapple, sugar
Whole-grain rice: Whole grain rice, garlic, salt
Lime wedge, cucumber, coriander, chilli powder
- Spicy (medium)
Whilst we take strict measures to minimise the risk of cross contamination, we cannot guarantee the absence of other allergens.