Coconut Vegetable Curry Pack

The dish is based on a recipe from Rafi's first cookbook and was originally made with pumpkin! This delicate coconut sauce is spiced with fragrant fennel and curry leaves. Great with savoury curries like the Jalfrezi.

Storage Information: Store in cool dark place. This pack has a minimum 3 months shelf life.

Try it with: Tender vegetables like mangetout, courgettes or peppers.

1. Gently heat 2 tbsp vegetable oil in a large frying pan or wok.
2. Empty the pack into the pan with 1 finely sliced onion and gently fry until the onion is soft and translucent.
3. Stir in 500g vegetables (e.g. beans and carrots) and fry for a further 1 - 2 minutes.
4. Reduce the heat and pour in 200ml coconut milk.
5. Cook uncovered for 4 - 6 minutes, or until the vegetables are tender.
6. Adjust salt and garnish with coriander leaves and lime juice.

Ingredients

Spices (contains MUSTARD), Garlic Flakes (E220, SULPHITES), Chilli Powder, Dry Curry Leaves.

Allergies

See allergens in BOLD

Contains: MUSTARD, SULPHITES

It should be noted that this pack may contain PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, WHEAT, MILK and other CEREALS containing GLUTEN due to possible cross-contamination.

Nutrition