Durban Chicken Curry (Lean)
Full Durban heat, half the oil, none of the apology.
445 cal P 41g C 36g F 13.5g
Plant-based, still 28g of protein. No lentil-loaf energy.
Roasted chickpeas and butter beans in a North African chermoula — coriander, cumin, preserved lemon, paprika — over pearl barley with roasted aubergine, courgette and red onion. Finished with toasted seeds and a tahini drizzle.
| Energy | 452 cal / 1,891 kJ |
| Protein | 28 g |
| Carbohydrate | 52 g |
| Fat | 14 g |
| Dietary fibre | 14.2 g |
| Sodium | 580 mg |
Listed on every meal, whether or not there is anything notable to declare.
Cooked in a kitchen that handles dairy, dried fruit, egg, fish, gluten, peanuts, sesame, soya and sulphites. We cannot guarantee an allergen-free environment for severe allergies.
Keep refrigerated at 0–4 °C from the moment it lands. Do not freeze — these are made fresh, not frozen, and freezing wrecks the texture of the veg.
Microwave: pierce the film, 2–3 minutes on high, stir halfway, stand for 1 minute. Oven: 180 °C for 12–15 minutes in an oven-safe dish. Heat once, all the way through, and eat it — do not reheat twice.
Chickpeas, butter beans, pearl barley, aubergine, courgette, red onion, tahini, sunflower seeds, pumpkin seeds, coriander, cumin, paprika, preserved lemon, olive oil.
Full Durban heat, half the oil, none of the apology.
445 cal P 41g C 36g F 13.5g
The Cape classic, rebuilt with lean beef and a lighter custard top.
468 cal P 38.5g C 34g F 18g
Flame-grilled thigh, proper heat, cauliflower rice that actually tastes of something.
412 cal P 44g C 18g F 17.5g