House Vermont Curry Hot (230G)

Vegetable oil (palm oil, canola oil, soy lecithin), Wheat flour, Salt, Sugars (sugar, honey, fruit paste banana, sugar, processed honey, tomato paste, fermented milk, citric acid, salt), apple paste (apple puree, citric acid, glucose), Com starch, Curry powder (spices, garlic, dried tangerine peel), Monosodium glutamate, Caramel, Yeast extract, Defatted soybean, Spices, Tomato powder, Cheese product (dextrin (corn, potato, sweet potato, tapioca, enzyme modified cheese, yeast extract, corn starch, salt), Soy lecithin, Garlic powder (dried garlic, defatted soybean, glucose, maltose), Roasted onion powder (onion flake, dextrin [corn, potato, sweet potato, tapioca, natural flavour), Tomato seasoning (dextrin (com, potato, sweet potato, tapioca, tomato extract, yeast extract, com starch, salt), Sucrose esters of fatty acids, Onion powder (dried onion, defatted soybean, glucose), Mono and diglycerides, Onion seasoning (dextrin (com, potato, sweet potato, tapioca), 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 [com), monosodium glutamate), Whole milk powder, Brown roux (palm oil, skim milk powder, wheat flour, dextrose anhydrous), Cheese (pasteurized milk, cheese cultures, salt), Citric acid, Skim milk powder, Natural and artificial flavours, Paprika, Disodium inosinate, Cocoa powder

Contains: Wheat, milk, soybean

Per Serving (19g)
Calories: 100kcal
Protein: 1.0g
Fat: 7.0g
Saturated Fat: 4.0g
Trans Fat: 1.0g
Carbohydrates: 8.0g
Sugar: 2.0g
Dietary Fiber: 1.0g
Sodium: 880mg
Potassium: 50mg
Calcium: 10mg
Iron: 0.2mg

Japan

Suggested Ingredients (12 Servings):
Vermont Curry Hot Sauce Mix: 1 Box (230g)
Meat: 1.1lb/500g
Onions: 4 (1.8lb/800g)
Potatoes: 3 (1lb/450g)
Carrots: 1 (7oz/200g)
Oil: 2 Tablespoons
Water: 5 4/5 cups (1400ML)
(5 1/5 cups (1250ML) if cooking in a covered pot)

Cooking Direction:
1) Sauté ingredients
Heat vegetable oil in a deep pan and sauté the ingredients in bite-sized pieces. Use medium heat until the onions turn soft

2) Add water and simmer
Skim off the scum and simmer until the ingredients turn soft. Add 1400ML of water into the pot.
(Approx. 15 minutes after water begins boiling)
Turn from medium to low heat

3) Add Curry Sauce Mix
Break the curry sauce mix and add it to the water so it dissolves.
Turn off the heat

4) Simmer
Simmer again while occasionally stirring. (Approx. 10 minutes)
Use low heat until the sauce thickens