PLANT-BASED CHICKEN GREEN CURRY
- Natural ingredients
- Source of vitamin B12 & iron
- High in protein, fibre & vitamin D
- Low in saturated fats
INGREDIENTS
60% rehydrated vegetable protein (water, SOYbean meal, WHEAT protein, potato protein, WHEAT flour, WHEAT starch, pea protein), water, sunflower oil, sugar, onion, SOY sauce (water, SOYbeans, WHEAT, salt), herbs, spices, coconut, bell pepper, red pepper, vinegar, fried garlic (garlic, sago starch, sunflower oil), fibres, modified starch, natural flavourings, salt, acidity regulator (lactic acid), iron, vitamin B12, mushroom powder (UV activated, for extra vitamin D).
COOKING INSTRUCTIONS
Heat thoroughly before consumption. When frozen: defrost before cooking.
Skillet/wok
Heat (plant-based) butter or oil at medium-high heat and fry for 3 to 4 minutes. Stir regularly. Finish with your favourite spices and/or sauce.
Nutritional values per 100G
Energy kJ
Engery kcal
Fat
– of which saturates
Carbohydrate
– of which sugars
Fibre
Protein
Salt
Vitamin B12
Vitamin D
Iron
814
195
8.7 g
1.3 g
12.4 g
7.9 g
2.7 g
15.1 g
1.66 g
0.67 μg
1.58 μg
3.29 mg
TIP!
Great with bok choy, mushrooms and noodles. These pieces have already been marinated, but feel free to add coconut milk for an amazing result!
