Products / Deep Indian Kitchen Section
Dinner with Deep Indian Kitchen Section plant-based chik'n vindaloo
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CHIK'N VINDALOO - ONIONS, PLANT-BASED CHIK'N (WATER, SOY PROTEIN ISOLATE, VITAL WHEAT GLUTEN), WATER, COCONUT MILK (COCONUT MILK, WATER), TOMATOES (TOMATOES, TOMATO JUICE, SALT), VINEGAR, SPICES, EXPELLER-PRESSED CANOLA OIL, TOMATO PUREE (WATER, TOMATOES), GARLIC, SALT, TAMARIND, MUSTARD SEEDS, TAPIOCA STARCH, TURMERIC, PAPRIKA OLEORESIN, GREEN CHILLIES. TURMERIC RICE-WATER, BASMATI RICE, EXPELLER-PRESSED CANOLA OIL, SALT, TURMERIC, SPICES.
Deep Indian Kitchen Section, vegetarian frozen meats, serving 255 GRM, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as plant-based meat. Half of it left? Use up the plant-based meat.