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Mike's Organic Curry Love Curry Sauce Yellow Thai -- 8.8 oz


Mike's Organic Curry Love Curry Sauce Yellow Thai
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Mike's Organic Curry Love Curry Sauce Yellow Thai -- 8.8 oz

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Mike's Organic Curry Love Curry Sauce Yellow Thai Description

  • This is the Good Stuff
  • Made in Small Batches in Sri Lanka
  • Mildly Spicy • Lightly Salted
  • GMO Free • USDA Organic
  • Nut Free • Soy Free
  • Vegan
  • Gluten Free • Dairy Free
  • Palm Oil Free
  • No Preservatives
  • Halal Certified
  • No Trans Fats • No MSG

Curry Love is on a mission to feed the tired hungry & oh-so civilized lovers of organic, succulent, exotic, global cuisine, one meal at a time whether you need to feed your new flame or your finicky little rascals, you will be pleased to know Curry Love is low in sodium, gluten free, vegan and de-lish. Easy, healthful & scrumptious. What could be better?

 

Made in small batches in Thailand, Spicy, Lightly Salted, Vegan, Organic Certified, GMO Free, Gluten Free, Dairy Free.


Directions

Simply simmer our Thai Curry Sauce with your preferred protein and an array of vibrant vegetables for a culinary masterpiece.

 

Preparation: Sear the protein of your choice, maybe a vegetable or two, sauté, pour in the sauce & a splash of cream if you like & heat through. Serve with rice, quinoa, noodles, naan, grains. You can't mess this up.

 

Refrigerate after opening and use within 7 days.

Free Of
GMOs, nuts, soy, gluten, dairy, palm oil, preservatives, trans fats, MSG, animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: (63 g)
Servings per Container: 4
Amount Per Serving% Daily Value
Calories20
Total Fat2 g3%
   Saturated Fat1.5 g8%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium150 mg7%
Total Carbohydrate1 g0%
   Dietary Fiber0 g0%
   Total Sugars Less than1 g
     Includes Less than 1g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium10 mg0%
Iron0.4 mg2%
Potassium30 mg0%
Other Ingredients: Coconut milk* (coconut*, water) , water, cane sugar*, lemongrass*, salt, dried red chili*, galangal*, shallots*, garlic*, rice bran oil*, curry powder*, coriander leaf*, makrut lime peel*.
*Organic.

Processed in a facility that also produces shellfish, nuts, tree nuts, soybeans. We take extreme measures to ensure that none of those allergens get into our products.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Red Lentil Curry

[vc_row][vc_column][vc_column_text]Seeking a cozy and comforting meal that's as delicious as it is nutritious? Look no further than a hearty vegan red lentil curry! This vibrant dish features protein-rich lentils simmered in a fragrant blend of warming spices and creamy coconut milk. The result is a flavorful and satisfying curry that's perfect for chilly nights or a quick and healthy weeknight dinner. Plus, it's easily customizable to your spice preference, making it a crowd-pleaser for all dietary needs.

Red Lentil Curry

Red Lentil Curry

  • 3 Tbsp. olive oil
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (seeds removed and diced)
  • 1 carrot (diced)
  • 5 garlic cloves (finely chopped)
  • 2 Tbsp. ginger
  • 2 Tbsp. yellow curry
  • 1/4 tsp. crushed red pepper flakes
  • 1 cup lentils
  • 3-1/2 cups vegetable broth
  • 1 can (14 oz. fire roasted tomatoes, diced)
  • 1 can (12 oz. coconut milk)
  • 1/4 cup chopped cilantro (optional)
  • Kosher salt and pepper (to taste)

Garnish

  • Cilantro
  • Coconut milk
  • Lime wedges
  1. In large pot over medium-high heat, add oil, onion, carrot and red bell pepper and cook until fragrant and tender.
  2. Stir in garlic, ginger, curry powder and crushed red pepper flakes. Cook for 1 minute.
  3. Add lentils and stir, broth, tomatoes and coconut milk and stir until combined.
  4. Season with salt and pepper.
  5. Bring curry to boil and then reduce heat to low.
  6. Simmer for 20 minutes, stirring occasionally.
  7. Ladle soup into bowls and garnish with cilantro, drizzle of coconut milk and lime juice.

Get these ingredients and more at Vitacost.

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