Tesco Finest Karahi Curry Sauce 340G
£2.50
£0.74/100g
Guideline Daily Amounts
- Energy
- 348kJ
- 83kcal
- 4%of the reference intake
- Fat
- 3.0g
- 4%of the reference intake
- Saturates
- 0.4g
- 2%of the reference intake
- Sugars
- 6.9g
- 8%of the reference intake
- Salt
- 1.09g
- 18%of the reference intake
low
low
low
medium
Ingredients
INGREDIENTS: Tomato (60%), Fried Onion (15%) [Onion, Sunflower Oil], Tomato Purée, Garlic Purée, Green Chilli, Yogurt (Milk), Ginger Purée, Rapeseed Oil, Cornflour, Sugar, Ground Roast Coriander, Salt, Chilli Powder, Coriander, Cumin Seed, Ground Roast Cumin Seed, Acidity Regulator (Citric Acid), Kashmiri Chilli Powder, Ground Coriander, Black Pepper, Turmeric, Cinnamon, Ginger, Allspice, Mint, Nutmeg, Clove, Dill, Fennel, Mace.
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Chicken Karahi
Cooking time: 20 minutes.
Method: Hob.
Ingredients: 15ml (1 tbsp) oil; 300g diced chicken breast; 1 jar of Tesco Finest Karahi Curry Sauce.
Method:
1. Heat up the oil in a medium saucepan. Add chicken and fry until browned.
2. Stir in the jar of sauce and heat until bubbling and the chicken is thoroughly cooked.
To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.
Vegetable Karahi
Cooking time: 30 minutes.
Method: Hob.
Ingredients: 15ml (1 tbsp) oil; 1 sliced pepper (approx. 120g); 1 tin chickpeas (400g, 240g drained); 2 sweet potatoes - diced. (approx. 200g); 1 jar of Tesco Finest Karahi Curry Sauce.
Method:
1. Heat up the oil in a medium saucepan. Add the pepper and fry until softened.
2. Add the chickpeas and sweet potato and cook until the potato starts to soften.
3. Stir in the jar of sauce and heat until bubbling and the vegetables are thoroughly cooked through.
To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.
Lamb Karahi Curry
Cooking time: 3 hours.
Method: Hob/Oven.
Ingredients: 15ml (1 tbsp) oil; 300g diced lamb; 1 jar of Tesco Finest Karahi Curry Sauce.
Method:
1. Pre-heat the oven to 160°C/140°C Fan/Gas 3
2. Heat up the oil in a medium saucepan. Fry the lamb until it has browned.
3. Stir in the jar of sauce.
4. Transfer to an oven-safe casserole dish and cook for 3 hours or until the lamb is cooked and tender.
To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.
| Typical Values | Per 100g | 1/2 of a jar (170g) |
|---|---|---|
| Energy | 205kJ / 49kcal | 348kJ / 83kcal |
| Fat | 1.8g | 3.0g |
| Saturates | 0.2g | 0.4g |
| Carbohydrate | 5.6g | 9.6g |
| Sugars | 4.0g | 6.9g |
| Fibre | 1.8g | 3.0g |
| Protein | 1.7g | 3.0g |
| Salt | 0.64g | 1.09g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
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