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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a medium saucepan. Fry the onion over a medium heat for 5 minutes until golden and becoming softer. Stir in the garlic and cook for a couple minutes more.
Spoon in the curry paste and sizzle for another minute, then add the tomatoes and tamarind paste, followed by the chickpeas. Simmer.
Tip the mussels and their juices into the pan, cover and heat through for 5 minutes or until piping hot. Season to taste. Delicious served with warm naan bread.
Typical values per serving when made using specific products in recipe
Energy | 1,429kJ/ 341kcals |
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Fat | 11g |
Saturated Fat | 1g |
Carbohydrates | 36.7g |
Sugars | 13g |
Fibre | 9.5g |
Protein | 16.9g |
Salt | 1.8g |
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