We've got organic tempeh in a creamy peanut sauce made with all-natural Pip & Nut peanut butter. This lightly spiced curry with peas and potato mixed through will be sure to make you feel good this spring.

Coconut Milk (coconut extract, water, citric acid), Onions, Potato, Peas, Tempeh (Soya beans, water, tempeh culture (rice flour, inoculum)), Water, Peanut Butter (peanuts, sea salt), Garlic, Ginger, Tamari Soy Sauce (water, soybeans, salt, spirit vinegar), Lime Juice (sulphites), Mango Chutney (mango (55%), sugar, salt, acetic acid, ginger, chilli powder, garlic), Cold Pressed Rapeseed Oil, Curry Powder (turmeric, coriander, onion, mustard, cumin, fenugreek, ginger, garlic, fennel, salt, chilli, black pepper), GF Veg Bouillon [Potato, starch, Hydrolysed vegetable protein (containing Soya), Sea salt, Vegetables 15% (parsnip, onion, sweet potato, carrot, leek), Corn starch, Celery seeds, Parsley, Turmeric, White Pepper, Garlic, Mace, Lovage, Nutmeg]

Allergens highlighted in bold. Cooked in a kitchen that processes nuts, gluten and other allergens

Please Note: The details above are correct as of 18 December 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

ON THE HOB

Add your Blocks to a saucepan with 1 tbsp of water and cover with a lid. Simmer on a medium heat for 1 minute per Block plus 5 extra minutes, stirring occasionally.

IN THE MICROWAVE

Microwave from frozen on full power (1000w) for 1 minute per Block plus 1 extra minute, stirring halfway through and leaving to stand for 1 minute before serving.

Ensure food is piping hot, appliances may vary. Once heated, do not refreeze. Keep frozen until ready to heat.