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Jackfruit Sri Lankan Curry

This easy vegan jackfruit kung pao is better than anything you'll get from a takeaway. The dry chillies deliver a hot and spicy kick, while the red peppers tone it down with a layer of sweetness. It's clean-tasting and fresh, and not in any way greasy or heavy. Serve on its own with rice, or with a selection of other dishes as part of a more elaborate meal.

Chinese takeout made at home? Yes please!

Ingredients : 

Jackfruit : Jackfruit (30%), Water, Tomato, Onion, Cashew Nuts, Melon Seeds, Refined Sunflower Oil, Brown Onion, Garlic, Salt, Sugar, Green Chilli, Spices and Condiments, Ginger, Corn Starch, Natural Flavouring Substances, Yeast Extract.

Kung Pao Paste : Sugar, Water, Soy Sauce (Water, Soybeans, Salt, Wheat Flour), Chilli Paste (Chilli, Salt, Vinegar, Ginger Paste (Ginger, Salt), Soybean Paste (Water, Soybeans, Salt, Wheat Flour), Garlic Powder, Garlic Paste [Garlic, Salt, Onion Powder [Onion, Anticaking Agent (Calcium Stearate)], Spice Extract (Water, Salt, Mixed Spices), Sesame Oil, Thickener (Acetylated Distarch Adipate), Chilli Peppers, Chilli Pepper Powder, Salt. 

Miscellaneous : Sesame Oil (divide into 2), Sesame Seeds, Dry Chillies.

Allergen Details : Contains Nut, Soybeans, Wheat, Sesame, Sunflower Seeds.

Nutritional Facts :
(Approximate values per 100gms)

Energy : 164 kcal
Protein : 2.2 gm
Total Carbohydrate : 18 gm
Total Sugar : 5 gm
Added Sugar : 1.9 gm
Total Fat : 7.6 gm
Saturated Fatty Acid : 1.4 gm
Unsaturated Fatty Acid : 4.1 gm
Acid Trans Fat : 1.5 gm
Cholesterol : BLQ
Sodium : 694 mg
Dietary Fiber : 8.7 gm

Packaging : 250 g

Shelf Life : 12 months. Keep in cool dry place.
No refrigeration needed.

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