Mushroom Katsu Curry
Description
Lightly spiced coconut cream curry with sliced mushrooms.
Mushroom (40%), Water, Coconut Milk, Carrot, Onion, Garlic Puree, Tomato Paste, Mild Madras Curry Powder [Coriander, Turmeric, Fenugreek, Chilli Powder, Ginger, Cassis, Black Pepper, Cloves], Thickener (Carob Gum), Light Soy Sauce [Water, Soy Extract (Water, Soybeans, Salt, Wheat), Salt, Glucose, Spirit Vinegar], Vegetable Stock [Concentrated Vegetable Juices (Carrot, Onion, Water, Leek), Salt, Ground White Pepper], Salt, Garam Masala [Ground Coriander, Ground Cassia Cinnamon, Ground Ginger, Ground CLoves], Ground Turmeric, Ground Bay.
Allergen Advice: for allergens see ingredients in bold.
Produced in an environment that handles gluten, sulphites, milk, egg, soya, mustard, fish, celery.
| NUTRITION | per 100g | per portion (250g) |
|---|---|---|
| Energy kJ | 198 | 495 |
| Energy kCal | 48 | 120 |
| Fat (g) | 3.4 | 8.5 |
| Of Which Saturates (g) | 3.1 | 7.8 |
| Carbohydrates (g) | 1.8 | 4.5 |
| Of which sugars (g) | 0.8 | 2 |
| Fibre (g) | 1.7 | 4.3 |
| Protein (g) | 1.6 | 4 |
| Salt (g) | 0.24 | 0.59 |
Simply store in a cool dry place such as a kitchen cupboard or pantry.
Microwave: (may vary, below is a guide only).
Gently shake the pouch and then make a small tear on
either side of the pouch. Heat for 2 1/2 minutes on high, remove the
top of the pouch and stir. Heat for a further 1 minute. Stir again before
serving, ensuring the product is piping hot.
Saucepan: Empty contents of the pouch into a saucepan and heat
gently, stirring occasionally, until piping hot.
