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.
Cooking Instructions: Kashmiri Curry Pack Instructions
Suggested Ingredients: Try it with lamb, or with a mixture of aubergines and sweet potatoes.
Serves: 4 – 6
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.
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.
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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.
