For allergens see ingredients in BOLD: Butternut squash, red lentils, garlic, ginger, shallot, spinach, tomato, coconut milk, curry powder (CELERY, MUSTARD, turmeric, fenugreek, fennel, cloves, bay leaves, sunflower oil, corn flour), cumin, coriander, salt, pepper, chilli.

OVEN COOK: 20 mins, Fan 170°C Electric 190°C Gas 5
Preheat oven. Remove sleeve and film. Cook on a baking tray in the centre of the oven. Ensure food is piping hot, stir well and allow to rest for 1 min before serving.

AIR FRY: 20 mins, Re-Heat Setting / 120°C
Remove sleeve and film. Cook for 20 mins. Ensure food is piping hot, stir well and allow to rest for 1 min before serving.

MICROWAVE: 12 mins, 900W
Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power. Ensure food is piping hot, stir well and allow to rest for 1 min before serving.