Mushroom Bhajee Curry Pack
An earthy side dish in a thick tomato sauce. Roast the mushrooms first to remove the liquid and intensify the flavour. Try it with a lighter, coconut-based curry like the Mulligatanni.
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.
- Roast 600g of small mushrooms in a little oil and keep aside.
- Empty the contents of the pack into a pan with 300ml of water and 2 tbsp tomato puree.
- Simmer for 5 - 7 minutes, until the sauce thickens.
- Add the mushrooms and mix well.
- Season, garnish with coriander and serve.
Ingredients
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Spices, Garlic Flakes, Fenugreek Leaves, 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 | |
|---|---|---|
| KJ | 1060.5 | 341.4 |
| Kcal | 81.3 | 82.2 |
| Fat (g) | 2.8 | 2.8 |
| Sat Fat (g) | 0.2 | 0.3 |
| Carb (g) | 13.1 | 13.2 |
| Carb of which Sugars (g) | 2 | 1.9 |
| Dietary Fibre (g) | 1.6 | 1.8 |
| Protein (g) | 4.2 | 4.3 |
| Salt (g) | 0.1 | 0.1 |
I love the earthiness of this dish and the texture roasted mushrooms add. If you like to have a little sweetness to balance the earthiness, adding some roasted peppers is delicious. I like to fry my own onions as I really enjoy the flavour this add. I love it served with home-made chapatis.
Tanya
