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Hot Pot Curry

Hot Pot Curry

Use our Hot Pot recipe base to make a delicious and hearty casserole. Simply add meat or chicken to the hot pot and some fresh vegetables, and let the flavours come to life.
Use Continental's Hot Pot Curry Base to create a great meal has never been so easy. Simply add your favourite meat or chicken and cook for 30 minutes. *Only Available in Australia
  • No Artificial Colours
  • No Artificial Flavours
  • No Added MSG

Ingredients

Ingredients when reconstituted: potato, onion, maltodextrin (from wheat), carrot, wheat starch, wheat flour, green beans, sugar, spices, currants, salt, natural flavours, yeast extract (contains milk derivatives), sunflower oil, colour (caramel IV), preservative (sodium bisulphite).

Contains


Allergens:Contains wheat, milk products and sulphites. Manufactured on equipment that also processes products containing soybean, peanut, egg, sesame, fish and crustacea.

Nutrition

                                Serving Size 320g as prepared
                            
                                 † When prepared as directed using listed recipe ingredients including lean meat.
                            
Amount Per Portion Per 100g
Calories 403kJ/96cal 1513kJ/361cal
Fat 0.6g 2.3g
Saturated Fat 0.1g 0.2g
Salt 450mg 1690mg
Total Carbohydrate 20.9g 78.4g
Sugars 5.5g 20.6g
Protein 1.4g 5.1g

How to use

MILD LAMB CURRY Serves 4 500g cubed boneless lamb, or 1kg stewing chops 1 tablespoon oil 2 onions, sliced 1 packet Curry Hot Pot 2 cups (500mL) water 1 apple peeled, cored and diced 2 tablespoons fruit chutney 1 banana, sliced 2 tablespoons sultanas STOVE TOP Preparation: 15mins Cooking 30-90 mins Brown meat and onions in hot oil, in batches if necessary. Add Hot Pot, water, apple, chutney, banana and sultanas. Bring to the boil, cover and simmer gently until meat is tender, stirring occasionally. Allow 20-30 minutes for tender cuts; 1 - 1-1/4 hours for less tender cuts or meat on the bone. For other cooking methods like oven or slow cooker see pack instructions.