Thai vegetable 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. 

This recipe counts towards the standard to provide a portion of starchy food each day and portion of non-dairy source of protein for vegetarians at least three days each week. 

Recipe shared by Lancashire County Council

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