Asian Vegetable Curry - Balance Box

Rapeseed Oil

1 ml

Onion

20 g

Ground coriander

1 g

Ground Cumin

1 g

Ground Cinnamon

1 pinch

Ground Nutmeg

1 g

Thai yellow curry paste

15 g

Kaffir Lime Leaves

1 leaf/leaves

Plain Tofu

50 g

New potatoes, raw

40 g

Sugar Snap Peas

40 g

Red pepper

50 g

Brown Rice, dry

30 g

Coriander, fresh

1 teaspoon(s)

Coconut milk, tinned

40 ml

Vegetable bouillon powder

2 g

Unsalted Peanuts

4 g