Vegetable, pea & potato curry

Main meal - vegetarian. This recipe has been checked against the School Food Standards and the ingredients are aligned to the Government Buying Standards for Food & Catering Services nutrition criteria (GBSF). Using the GBSF nutrition criteria to buy ingredients helps to reduce the amount of salt, saturated fat and sugar in children’s diets. 

For vegetarians, a portion of non-dairy protein must be provided on three or more days each week at lunch.

Recipe shared by: EATS (East Anglian Taste for Schools)

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