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Hse Vermont Curry Med Hot - 4.4 Oz
Sauce Mix, Vermont Curry, Med.Hot
Curry with a touch of apple and honey. Product of Japan.
Serving Size: 0.167package
Servings Per Container: 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 70|
|Total Fat||Amount Per serving 8g||13%|
|Saturated Fat||Amount Per serving 4.5g||23%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 820mg||34%|
|Total Carbohydrate||Amount Per serving 8g||3%|
|Dietary Fiber||Amount Per serving <1g||3%|
|Sugars||Amount Per serving 3g|
|Protein||Amount Per serving 1g||0%|
Palm Oil, Wheat Flour, Sugar, Salt, Cornstarch, Curry Powder (Turmeric, Coriander, Cumin, Fennel, Spices), Onion Powder, Milk Powder, Tomato Powder, Autolyzed Yeast Extract, Fruit Paste (Banana, Sugar, Honey, Tomato), Soy Sauce Powder (Soy Beans, Wheat, Salt), Chutney, Cocoa, Apple Paste, Garlic Powder, Red Pepper, Monosodium Glutamate, Disodium Inosinate, Sodium Citrate, Coloring (Caramel, Paprika), Soy Lecithin, Monoglycerides, Citric Acid, Natural and Artificial Flavor, Spice Extract (Laurel).
Warning Contains: Contains soybeans, wheat, milk and peanut ingredients.
Directions 6 Servings: 1 box House Vermont Curry sauce mix; meat (beef or pork) or chicken (1/2 lb 250 g), 2 medium onions (1 lb 400 g), 2 medium potatoes (2/3 lb 300 g), 1/2 medium carrot (4 oz 100 g). 1. Cut meat or chicken, onions, potatoes and carrot into bite size. Saute in saucepan until lightly browned. Add 3-1/2 cups (850 ml, 29 fl oz) water and bring to full boil. 2. Remove from heat. Break curry sauce mix into pieces and add to saucepan. 3. Cook over low heat about 20 minutes, or until curry thickens. Serve over cooked rice or pastas. Best if kept refrigerated in airtight container after opening.
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