AHG Paste for vegetable curry Sayur Lodeh 50 g

Paste for the preparation of traditional Indonesian vegetable sauce sayur lodeh.

Ingredients: red peppers, soybean oil, onion, galangal, garlic, salt, shallots, sugar, ginger, Lemongrass, ground turmeric, coriander, caraway, herbs and spices.

No added dyes, preservatives and glutamate.

Allergens- soy

Preparation: Indonesian Vegetables Curry

. 1 packet Indonesian vegetable Curry Spice paste
. 2 tbsp vegetable oil
. 450 g (1 lb) combination of cut cabbage, green beans and deep-fry firm tofu
. 2 cups (440 ml) coconut milk or milk
. Curry leaves as garnish (optional)
Step 1 Heat oil in saucepan on medium-low heat.
Add Spice Paste and stir-fry for 1/2 minute.
Step 2 Lower heat; add coconut milk, vegetables and tofu. Bring to boil.
Step 3 Cook for 20 minutes or until vegetables are tender. Serve hot with rice or bread.

Nutritional values in 100g

Energy (kJ) - 772 kJ

Energy (kcal) - 185 kcal

Fats - 14 g of which saturates 2.1 g

Carbohydrate - 11 g of that sugar 9.8 g

Protein - 1.8 g

Salt - 7.3 g

Fiber - 5 g