*new* vegan – mushroom katsu curry
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)|
|Of Which Saturates (g)||3.1||7.8|
|Of which sugars (g)||0.8||2|
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.