Japanese Curry Mix Hot 92 g - S & B

Ingredients
wheat flour, vegetable oils (palm oil, rapeseed oil), salt, curry powder 9,5% (turmeric, coriander, pepper, cumin, fenugreek, orange peel, paprika, spices), sugar, flavour enhancers monosodium glutamate, disodium guanylate, disodium inosinate, colour plain caramel, spices (pepper, chili pepper, garlic, celery seed, mustard seed, malic acid

Preparation
Stir-fry 450 g meat and 600 g vegetables (all ingredients chopped in bite sized pieces) in 1 tablespoon cooking oil in a large skillet on medium heat approx. 5 min. Add 540 ml water and bring to boil. Reduce heat, cover and simmer approx. 15 minutes until the ingredients are tender. Turn the heat off, break the spice paste (92 g) into pieces and add the spice paste. Stir until the spice paste is melted. Simmer approx. 5 minutes, stiring constantly.

Allergens
gluten, celery, mustard

Average nutritional values per 100 g:
Energy: 1983 kJ/476 kcal
Fat: 28 g
     of which saturates: 17 g
Carbohydrates: 45 g
     of which sugars: 9,8 g
Protein: 7,3 g
Salt: 10,4 g

Storage
Keep refrigerated in an airtight container after opening, for limited shelf life.