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Kashmiri Roasts Curry Pack

Serves: 4 – 6 as a side Vegetarian Vegan

Roast root veg with a spicy kick.

Your favourite roast vegetables with a spicy twist, perfect for cold evenings. Makes amazing potato or sweet potato wedges! It's fantastic with parsnips too.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  1. Peel, boil and drain 1kg potatoes or other root veg.
  2. Heat 100ml oil in a large roasting tray in the oven at 180C.
  3. Add the contents of the pack and the veg to the hot oil.
  4. Season with salt and mix well until the veg is evenly coated.
  5. Roast for around 45 minutes.

Ingredients

Curry Paste (Water, Rapeseed Oil, Ground Spices, Chilli, Salt, Garlic Powder, Ginger, Food Acid: Acetic Acid), Cumin Seeds.

Allergies

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Nutrition

Per Packet
KJ 906
Kcal 219.6
Protein (g) 2.88
Carb (g) 2.58
Carb of which sugars (g) 1.5
Fat 20.16
Sat Fat 1.5
Salt 4.788
<strong>Lee</strong>

I came up with this recipe as a part of an Indian style roast dinner. I love the Kashmiri masala flavour of chilli and garlic and I knew it would go really well with roast potato. It will work equally well with most other roast vegetables like carrot, parsnip, sweet potato or squash.

Try it on the side of a rich coconut based curry like the Mulligatanni

Lee

Our favourite accompaniments & top tips.