Sri Lankan Beef Curry
Description
A delicately spiced creamy coconut curry.
Beef (52%), Coconut Milk, Water, Double Cream (Milk), Onion, Ginger Puree, Curry Leaves, Ground Coriander, Red Chilli Puree, Coriander, Salt, Thickener (Carob Gum), Ground Turmeric, Ground Cinnamon, Ground Cumin, Ground Cardamom.
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 | 651 | 1628 |
| Energy kCal | 157 | 393 |
| Fat (g) | 10.9 | 27.3 |
| Of Which Saturates (g) | 7.5 | 18.8 |
| Carbohydrates (g) | 1.8 | 4.5 |
| Of which sugars (g) | 0.6 | 1.5 |
| Fibre (g) | 1.3 | 3.3 |
| Protein (g) | 12.5 | 31.3 |
| Salt (g) | 0.44 | 1.1 |
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.
Suggestion: Devour with a portion of buttered cauliflower rice.
