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Korma Curry Pack

Serves: 4 – 6 Vegetarian 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.

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

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, 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, Fresh Chilli.

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 2570
Kcal 610.4
Protein (g) 5.1
Carb (g) 28.1
Carb of which sugars (g) 8.58
Fat 53.26
Sat Fat 12.1
Salt 5.12
<strong>Hana</strong>

 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.