Vegetarian & Vegan
Oven: Place your dish into an oven-proof dish. Preheat your oven to 130 degrees celsius and place the curry into the middle of the oven. Cook for around 15 minutes. Once piping hot, remove from the oven and serve immediately.
Microwave: Place your dish into a microwaveable dish and cook for around 3 minutes, making sure to stir the dish even minute or so. After 3 minutes, check to see if the curry is piping hot, if not, place the dish pack into the microwave and cook for a further minute to so.
Oven: Preheat the oven to around 160 degrees celsius. Place your chicken curry into an oven-proof dish and cover with tinfoil to avoid the chicken from drying out. Place into the oven and cook for around 10-15 minutes or so. You are looking for the chicken to have an internal temperature of around 75 degrees celsius.
Microwave: Make sure you consistently stir the dish so that the heat is evenly distributed. Aim to cook the curry for around 5 minutes if you using a microwave and ensure the above internal temperature is reached before you dig in.
Oven: Set the oven to around 145 degrees Celsius, place your dish in an oven proof dish and cover tightly with kitchen foil. This will help stop the lamb from drying out when being reheated. Place the dish into the oven and cook for around 10 to 15 minutes. You are looking for an internal temperature for the lamb of around 74 degrees Celsius. Once it reaches this temperature, you can safely pull it out of the oven and dig in!
Oven: Preheat the oven to around 165 degrees celsius. Place your dish into an oven-proof dish and cover with tinfoil to avoid the pork from drying out.Place into the oven and cook for around 20 minutes or so. You are looking for the pork to have an internal temperature of around 75 degrees celsius.
Microwave: Make sure you consistently stir the dish so that the heat is evenly distributed. Aim to cook the dish for around 5 minutes at a medium power.
Oven: Set the oven to around 135 degrees Celsius, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 to 15 minutes. You are looking for the fish’s internal temperature to be between 51 and 54 degrees celsius.
Stovetop: Place in pan in medium heat till dish reaches an internal temperature of 74 degrees Celsius before you dive in and enjoy the dish!
Stovetop: Place in a pan, Add a few tablespoons of water and break up any large rice chunks. Cover tightly with lid and cook over low heat and stir gently, till rice reaches a warm temperature.
Microwave: Drizzle over a couple of tablespoons of water, cover with a damp paper towel and microwave it for about 20 seconds per cup, until it’s hot.
Stovetop: Pre-heat a skillet or pan on low to medium with little bit of butter. When warm, place a chapati one at a time for about 20-30 seconds on each side.