Balti Curry Pack

Curry and fenugreek (methi) leaves add savoury tones to this tangy, tomato-based curry. Cook it slowly with the lid off for a thick, concentrated sauce. The perfect curry to scoop up with naan bread.

Origin of the name: Balti means a bucket in India, but in Baltistan, the northern-most region of Pakistan, it is a wok-shaped utensil which this sauce is cooked in.

Storage Information: Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.

Try it with: Chicken, seafood or fresh veg - our favourite is prawns and peas.

1. Empty the contents of the pack into a pan with 300ml water, 1 tbsp tomato puree, 1 tsp brown sugar, and 1 tsp cider vinegar. Simmer for 5 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover and gently cook until nearly done.
3. Add 1 chopped red pepper and simmer (without the lid) for a further 10 minutes.
4. Season with salt, to taste and garnish with coriander and mint leaves.

Ingredients

Curry Paste (Rapeseed Oil, Cumin, Paprika, Turmeric, Coriander, Fenugreek, Fennel, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger, Garlic), Acids (Acetic, Citric, Lactic), Black Pepper, Desiccated Coconut, Tamarind, Parsley, Lemon Juice), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Methi Leaves, Turmeric, Coriander/Cumin Powder, Spices.

Allergies

See allergens in BOLD

May contain traces of WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition