Vegetable curry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 96 kcal | 5% |
| Fat | 4.3 g | 6% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 10.9 g | 4% |
| of which sugars | 5.3 g | 6% |
| Fibre | 1.4 g | — |
| Protein | 2.6 g | 5% |
| Salt | 0.73 g | 12% |
Open Food Facts, ODbL, record updated 14 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomato Purée, Onions (15%), Carrots (10%), Potatoes (8%), Red Peppers (7%), Tomatoes (7%)· Button Mushrooms (6%), Green Beans (5%), Rapeseed Oil, Red Lentils (2.5%), Cornflour, Ground Spices (Coriander, Cumin, Paprika, Turmeric, Cardamom, Fennel, Dried Mustard, Mace,Chilli, Black Pepper), Sugar, Garlic Purée, Tomato Juice, Coriander, Salt, Tamarind, Ginger Purée, Garam Masala (Ground Coriander, Ground Black Pepper, Ground Fennel Seeds, Ground Cassia, Ground Cloves, Ground Ginger).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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