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Vegetable Curry




A mild yet tasty curry blend developed specially for vegetable and fish curry.

Description & Use

Herbie developed this special vegetable curry for vegetarians, vegans and non-vegetarians, who wanted to be able to have a full-flavoured curry without any chilli heat. The Fennel Seed, Ajowan Seed and Asafoetida help to counteract the ‘wind-producing’ effects of diets high in legumes and garden vegetables. This very tasty, yet mild curry is also ideal with seafood. To make a quick fish curry, coat cubes of firm-fleshed fish with Herbie’s Spices Vegetable Curry. Stir-fry in a wok with a little oil, when the fish is cooked, de-glaze the wok with a few tablespoons of coconut milk and serve on rice.

Blended and packed in Australia from imported and local ingredients.

Nutrition information only applies to spice blend.


coriander Seed, sweet paprika, turmeric, cumin seed, yellow & brown mustard seed, fennel seed, cassia bark, ginger, ajowan seed, green cardamom, asafoetida (compounded with rice flour)

Heat Level

  • 1 out of 10



Nutritional Information
Per 100g
Energy (kj) 1347.67
Protein (g) 16.50
Fat (g) Total 20.53
Fat (g) Saturated 0.90
Carbohydrate (g) 31.54
Sugars (g) 10.60
Sodium (mg) 43.98

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