Mushroom Katsu Curry Masthead
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Mushroom Katsu Curry


Lightly spiced coconut cream curry with sliced mushrooms.


1 x 250g portion

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.

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