Vegan Japanese Curry

with Shiitake Mushroom, Lotus Root, and Short Grain Rice

Serves 2 (750 g)

1. Place the pickled lotus root garnish bag in a bowl of cold water to thaw while you get started.
2. In a large non-stick pan, add the contents of the curry sauce and vegetable pouch with ½ cup of water. Cook over medium heat for 7-9 min, stirring occasionally until warmed through.
3. In a second non-stick pan, add the rice pouch with 4-6 tbsp of water. Cook over medium heat for 4-5 min, stirring often until warmed through.
4. Plate the Japanese curry alongside the rice. Garnish with the pickled lotus root and enjoy!

Ingredients: Short grain rice, Water, Yellow onion, Yukon potatoes, White button mushroom, Lotus root (Water, Citric acid, SHMP, Vitamin C, Sodium hydrosulfite), Carrot, Gala apple, Shittake mushroom, Curry roux cube (Vegetable oil, Salt, Sugar, Curry powder, Mandarin orange peel, Spices, Monosodium glutimate, Caramel colour, Red pepper, Garlic, Celery seeds, Malic acid, Disodium inosinate, Disodium guanylate), Rice Vinegar (Sugar, Salt, Water), Soy sauce (Water, Soybeans, Wheat, Salt, Brewing starter (Aspergillus sojae)), Canola oil, Garlic, Mirin (Glucose syrup, Alcohol, Rice, Corn syrup, Salt), Dark chocolate (Cocoa mass, Sugar, Cocoa butter, Emulsifier), Granulated sugar, Ginger, All purpose flour, Kosher salt, Ground black pepper, Instant coffee dark roast, White pepper.

Contains: Wheat, Soy, Mustard, Sulphites.
Produced in a facility where other food allergens could be present.

Per 1/3 serving (250g)