Kashmiri Roasts Curry Pack

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.

Cooking Instructions: Kashmiri Roasts Curry Pack Instructions

Serves: 4 – 6 as a side

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.

<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

Ingredients: *

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

* 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.

Our favourite accompaniments & top tips.