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Madras Curry Pack

Serves: 4 – 6 Vegetarian Vegan

A South Indian classic that's packed with warming spices, such as mustard and peppercorns, and finished with tomatoes. The perfect comfort food.

Try it with: Minced beef for a traditional Keema Madras, or make a filling vegetarian stew by adding peas 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. Simmer for 5-8 minutes.
  2. Add 1kg of ingredients of your choice. Mix well and gently cook.
  3. Fold in a 400g tin of chopped tomatoes and 1 tsp sugar. Adjust salt.
  4. Open and gently simmer for a further 10 minutes.
  5. Garnish with coriander leaves.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Maize Flour, Tamarind, Food Acids: Citric and Lactic Acid, MUSTARD Powder, Garlic Powder), Garlic Flakes, Spices (contains MUSTARD), Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: WHEAT Flour, MUSTARD.

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 2526.2
Kcal 610.4
Protein (g) 5.88
Carb (g) 24.62
Carb of which sugars (g) 8.76
Fat 52.54
Sat Fat 12.1
Salt 4.61
<strong>Kevin</strong>

This is a real family favourite, the best keema curry in the world! Simply use beef or lamb mince, a few potatoes if you wish and then finish off with a handful of frozen peas and lots of fresh coriander. It is particularly good eaten with yoghurt and chapatis or even better pooris. As kids we would often have it for breakfast on toast with a fried egg - perfection!

Kevin

Our favourite accompaniments & top tips.