We're cooking up a feast inspired by the magical sunshine state of Goa!

With its white shores and aquamarine sea, Goa is nothing short of paradise. Our love letter Goa kicks off with a Baby Aubergine Recheado, stuffed with a Portuguese inspired spice paste of chillis, garlic and vinegar followed by our take on the classic Goan curry – trading prawns for tofu – with a tangy and tropical sauce. Soak up a sweet and sour Amti dal all served with our nutty red rice. 

Ingredients

RECHEADO: Aubergines, Garlic, cider vinegar, Red Chilli, Cinnamon, Salt, Sugar, Tamarind, chives, kashmiri red chilli, tamarind, cloves, cinnamon, cumin, ginger, garlic, brown sugar, salt, onion, rapeseed oil, turmeric, pepper CURRY: TOFU (SOY), coriander ground, chilli ground, turmeric, garam masala, ginger, garlic, salt, cinnamon, cloves, cumin, fennel, pepper, cardamom, star anise, bay leaf, sunflower oil, nutmeg, Coriander, red chilli flakes, onions, tomatoes, coconut milk, rapeseed oil, sugar, tamarind, fenugreek, mustard seeds, curry leaves, whole red chilli DAL: Pigeon peas, mung lentils, turmeric, coriander, cumin, kashmiri chilli powder, tamarind, ginger, garlic, coriander fresh, tomato, green chilli, onion, rapeseed oil, cinnamon, fenugreek, whole red chilli, mustard seeds, curry leaves, nigella, toasted coconut, spring onion RICE: Salt, rapeseed oil, matta red rice

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.