Mc Donnells delivers a rich and aromatic curry sauce that transforms simple meals into a satisfying dinner for four. This vegetarian curry sauce mix is made with a blend of spices including coriander, turmeric, cumin and chilli, with no artificial colours or added preservatives. Simply whisk with water, simmer or microwave, then pour over chips, chicken or wedges.
Highlights:
Ingredients: Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron and Thiamine), Sugar, Non-Hydrogenated Palm Fat, Flavourings (contain Celery), Curry Powder (10%) (Coriander, Turmeric, Cumin, Cassia, Chilli Powder, Fenugreek, Ginger, Clove, Salt, Mustard Seed, Black Pepper, Garlic Powder), Tomato Powder, Maltodextrin, Salt, Flavour Enhancers (Monosodium Glutamate, Sodium 5'-Ribonucleotides), Anti-Caking Agent (Silicon Dioxide), Acid (Citric Acid)
Pack size: 0.25 KG
Preparation and usage: Always replace lid tightly on container after use. First read below, then do all the things.
The sauce bit
Low Tech: Put 8 tablespoons (half of this tub) in a saucepan. Pour in 590ml of warm water and whisk 'til it's smooooth. Stick it on the hob and stir 'til it's boiling. Then simmer for 5 minutes and give it the odd stir. That's it, now get it on your chips, chicken, wedges or whatever you're having yourself.
High Tech: Take the same 8 tablespoons as above, except this time put them in a microwaveable bowl. Pour in 590ml of warm water and whisk 'til it's smooooth. Chuck it in the microwave on full power (900watt) for 5 minutes. Give it another whisk and throw it back in for another 2 minutes. Get it out and on your grub.
Other Allergen Info: May contain Milk. For allergens, see ingredients in bold.
Storage: Store in a cool dry place. Best before end - See base.
Country of origin: Produce of: Made in Ireland with non-EU curry spices
Safety information: Do not purchase if seal is broken or torn.
Manufacturer: McDonnells, Boyne Valley Group, Platin Road, Drogheda, Co. Meath, Ireland. Mc Donnells, Boyne Valley Group, 118 Pall Mall, London, SW1Y 5EA, U.K.
