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Ingredients : 1 sachet of red curry 2 onions 1 potato 1 carrot 2 tablespoons of oil 1100 ml of water Preparation : In a saucepan, brown the vegetables cut into pieces. Add 900 ml of water, bring to a boil and simmer over medium heat for about 15 to 20 minutes until the ingredients are tender. Turn off the fire, add 200 ml of water and dissolve the curry red. Simmer again over low heat for about 5 minutes until the sauce thickens.
Wheat flour, rapeseed oil, salt, peanut paste (peanut), maple sugar, powdered curry, prune puree, powdered onion, yeast extract, masala, malt extract, powdered tomato, garlic powder.
Keep out of light, in a dry and temperate place.
per 100g
Energy: 441kcal
Proteins: 8.7g
Lipids: 17g
Carbohydrates: 63.3g
Salt: 7.6g
Brown the meat and vegetables in a saucepan, then simmer them in water over medium heat for 15 minutes. Add the sachet of curry red and a bowl of water then simmer over low heat for 5 minutes until it thickens.
