Hse Vermont Curry Hot - 4.4 Oz

Name: Hse Vermont Curry Hot - 4.4 Oz
Brand: Hse Vermont Curry Hot - 4.4 Oz
Price: 4.99 USD
Availability: InStock

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Curry with a touch of apple and honey. 6 servings. For Directions: http://hfgi.jp/vs-recipe/; About Japanese Curry: http://hfgi.jp/jc-en/. Product of Japan.

About about 6 servings per containers

% Daily Value*

* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Vegetable Oil (Palm Oil, Canola Oil, Soy Lecithin), Wheat Flour, Salt, Sugar, Corn Starch, Curry Powder (Spices, Garlic, Dried Tangerine Peel), Monosodium Glutamate, Caramel Color, Yeast Extract, Defatted Soybean, Spices, Tomato Powder, Cheese Product (Dextrin, Enzyme Modified Cheese [Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Whole Milk Powder, Salt], Yeast Extract, Corn Starch, Salt), Honey, Soy Lecithin, Garlic Powder (Dried Garlic, Defatted Soybean, Glucose, Maltose), Fruit Paste (Banana, Sugar, Processed Honey, Tomato Paste, Fermented Milk, Citric Acid, Salt), Roasted Onion Powder (Onion Flake, Dextrin, Natural Flavor), Tomato Seasoning (Dextrin, Tomato Extract, Yeast Extract, Corn Starch, Salt), Sucrose Fatty Acid Esters, Onion Powder (Dried Onion, Defatted Soybean, Glucose), Mono- and Diglycerides, Onion Seasoning (Dextrin, Onion Extract, Yeast Extract, Corn Starch, Salt), Sugar and Milk Powder Mixture (Sugar, Whole Milk Powder, Salt, Skim Milk Powder), Buttermilk Powder, Protein Hydrolysate (Soy Protein Hydrolysate, Dextrin, Monosodium Glutamate), Whole Milk Powder, Apple Paste (Apple Puree, Citric Acid), Brown Roux (Palm Oil, Skim Milk Powder, Wheat Flour, Dextrose Anhydrous Glucose), Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Citric Acid, Skim Milk Powder, Natural and Artificial Flavors, Glucose, Paprika Color, Disodium Inosinate, Cocoa Powder (Processed with Alkali).

Warning

Contains: soybeans, wheat, and milk.

Directions

Directions (6 Servings): 1 Box House vermont curry sauce mix. 8.8oz (250g) meat 2 onions (14.1oz. 400g) 1.5 potatoes (8.1oz, 230g) 0.5 carrot (3.5oz, 100g) 1 tbsp oil 3 1/2 cups (850ml) water (3 1/5 cups [750ml] if cooking in a covered pot) *1 cup (US) = Approx. 240ml. 1. Preheat oil in pot, add bite sized pieces of meat and vegetables, and saute well (until the onions are lightly browned). 2. Add water and bring to boil. Simmer over low to medium heat until ingredients soften (about 15 mins). 3. Remove from heat. Break apart curry sauce mix into pot and stir until dissolved. 4. Simmer once more over low heat, stirring occasionally until curry thickens (about 10 mins). Serve over cooked rice or pasta. Store away from high heat for best quality and consistency. After opening, refrigerate unused sauce mix in a sealed container.

About the Producer

House Foods Corporation

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Hse Vermont Curry Hot - 4.4 Oz

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