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Korma Curry Pack

Serves: 4 – 6 Vegetarian Vegetarian Vegan Vegan

This dish is adapted from a favourite family recipe. It's a savoury, tomato-based dish with creamed coconut and an intoxicating mixture of aromatic spices such as star anise and black cardamom.

Origins: The Moghuls from the northern part of India originally created this dish. They would make it with fragrant spices, nuts, saffron and plenty of cream. Our Korma has a more South Indian influence, where the Moghul dynasty ended. The difference is that the combination of coconut cream and tomatoes infused with spices create a much less sweet dish. The addition of nuts and cream as a garnish are purely optional.

Storage Information: Store in cool dark place. All Curry Packs have a minimum 4 months shelf life or can be frozen for up to 6 months.

Try it with: Chicken and potatoes (Rafi's favourite!) or roasted vegetables.

  1. Empty the contents of the pack into a pan with 300ml water, a 400g tin of chopped tomatoes and 85g coconut cream. Simmer until the coconut dissolves.
  2. Add 1kg of ingredients of your choice, mix well, cover and gently cook.
  3. Serve with yoghurt or double cream (optional) and garnish with fresh coriander and browned almond flakes.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Water, Ginger, Salt, Spices, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin), Acidity Regulator: Sodium Diacetate, Chilli, Tamarind, Spirit Vinegar, Food Acids: Citric Acid), Garlic Flakes, Spices, Chilli Powder.

Allergies

Contains: WHEAT Flour.

Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.

Nutrition

Per Packet Gluten Free
KJ2837
Kcal684.8
Fat (g)55
Sat Fat (g)12.3
Carb (g)40.6
Carb of which Sugars (g)10.4
Dietary Fibre (g)7.6
Protein (g)4.9
Salt (g)5.2
Hana

I love our Korma, it’s not sweet as in restaurants, but much earthier, with coconut. I like mine quite hot, and I grate some (well, loads) of fresh ginger in to pep it up a bit. Chicken thighs are the best, but potatoes and cauliflower is also great. Quick-pickled red onion is delicious with this curry!

Hana

Our favourite accompaniments & top tips.