Torokeru Japanese Curry Sauce Spices, Medium-Hot 200g Online

S & B torokeru curry lets you make a classic medium-hot Japanese curry with just a few ingredients – and it only takes about half an hour! S & B is one of the most popular Japanese curry brands. The torokeru medium-hot curry is a flavourful blend of spices with a warming kick of chilli. 

For a classic Japanese curry, chop vegetables – typically potato, carrot & onion – and your choice of meat or seafood into bite-sized chunks. In a deep saucepan, cook all of the ingredients in a little oil until the onions are lightly browned – approximately 3 minutes. Add enough water to cover and bring to the boil. Reduce the heat, cover the pan and cook over a low heat until the meat is tender – approximately 10 minutes. Then add the torokeu curry mix. The block breaks into cubes – use one cube of curry mix for each person. Stir until the curry cubes have completely dissolved then simmer for a further five minutes, stirring regularly. Serve with rice.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: vegetable oils (hydrogenated palm oil, hydrogenated rapeseed oil), wheat flour, sugar, salt, starch, curry powder 6.5% (coriander, turmeric, fenugreek, cumin), flavour enhancer: E621, colour: E150A, potato flakes, Chinese cabbage extract powder (maltodextrin, sugar, Chinese cabbage extract, salt), roated cabbage powder (cabbage, palm oil), spices (black pepper, chilli pepper, garlic), vegetable paste (vegetable oils (hydrogenated palm oil, hydrogenated rapeseed oil), onion, pumpkin, spinach, carrot, yam, jew’s mallow, defatted soybeans), vegetable soup stock powder (maltodextrin, salt, sugar, onion extract, carrot extract, sauteed onion (onion, corn oil), rice bran oil, celery extract (celery, maltodextrin, salt), yeast extract, spices (garlic, black pepper, celery), hydrolysed soy protein, yeast extract powder, acid E296, flavour enhancers: E627, E631. Allergens are listed in bold.