Beef Rendang Curry by We Feed You. Gluten Free & Lactose Free
BeefRendangCurrybyWeFeedYou.GlutenFree_LactoseFree350g
Beef Rendang Curry
Beef Rendang Curry by We Feed You. Gluten Free & Lactose Free
BeefRendangCurrybyWeFeedYou.GlutenFree_LactoseFree350g
Beef Rendang Curry

Beef Rendang Curry with Basmati Rice

Beef Rendang Curry

REWARDS PRICE $11.21 - $13.45
$14.95     Sale Save

350g Serve

This dry Malaysian style beef rendang curry has bold flavours and natural oils from coconut, which gets a further refreshing citrus lift from the addition of lemongrass.  Other curry ingredients include ginger, galangal, turmeric, chilli onion and garlic. The beef which is full of flavour is served with fluffy basmati rice and green beans.

This meal is also suitable for anyone following a gluten free or lactose free diet. It does contain onion and garlic. 

This meal is endorsed by Coeliac Australia which provides assurance and confidence to individuals following a gluten free diet.  

Water, Lean Beef (31%), Green Beans (17%), Basmati Rice (9%), Brown Onion, Coconut Milk Powder (Organic Coconut Nuts, Maltodextrin), Lemongrass, Desiccated Coconut (Coconut, Sulphites), Ginger, Salt, Galangal, Garlic, Olive Oil, Red Chilli, Tamari Gluten Free Soy Sauce (Whole Soybeans, Water, Sea Salt, Alcohol), Caster Sugar, Turmeric Powder, Fish Sauce (Anchovy Extract, May contain traces of Crustacea).

ALLERGY ADVICE: Contains Soy, Fish & Shellfish & Sulphites. May contain peanuts, egg, tree nuts, milk, sesame seeds.

Serving Size: 350g, Servings per Dish: 1
Average Quantity per Serve Average Quantity per 100g
Energy  2129 kJ (509 Cal)  608 kJ

Protein

38.5 g 11 g
- Gluten not detected not detected
Fat, total 18.6 g 5.3 g
- Saturated 10.1 g 2.9 g
Carbohydrate 45.1 g 12.9 g
- Sugars 3.7 g 1.1 g
- Fibre 4.0 g 1.1 g
-Lactose 0 g 0 g
Sodium 851 mg 243 mg

The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.