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Kashmiri Curry Pack

Serves: 4 – 6 Vegetarian Vegan

This curry is influenced by recipes from Northern India. It combines a blend of these aromatic spices with earthy base flavours from lots of garlic and Kashmiri chillies. The finished dish has a rich and thick sauce with a bright red colour from the Kashmiri chillies and tomatoes.

Try it with: Lamb, or with a mixture of aubergines and sweet potatoes.

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. Empty the contents of the pack into a pan with 300ml water, 4 finely chopped tomatoes and 2 tbsp of tomato puree.
  2. Simmer for 10 minutes.
  3. Add 1kg of ingredients of your choice.
  4. Mix well, cover, and gently cook.
  5. Adjust salt and serve.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Water, Rapeseed Oil, Ground Spices, Chilli, Salt, Garlic Powder, Ginger, Food Acid: Acetic Acid), Garlic Flakes, Spices, Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: WHEAT Flour.

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 2111
Kcal 509.6
Protein (g) 5.88
Carb (g) 22.58
Carb of which sugars (g) 9
Fat 42.16
Sat Fat 11.5
Salt 4.988

Our favourite accompaniments & top tips.