House Vermont Curry Medium Hot (230G)

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

Contains: Wheat, milk, soybean

Per Serving (19g)
Calories: 100kcal
Protein: 1.0g
Fat: 7.0g
Saturated Fat: 4.0g
Trans Fat: 0.1g
Carbohydrates: 8.0g
Sugar: 3.0g
Dietary Fiber: 0.0g
Sodium: 870mg
Potassium: 40mg
Calcium: 10mg
Iron: 0.2mg

Japan

Suggested Ingredients (12 Servings):
Vermont Curry Medium 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