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Mushroom Bhajee Curry Pack

Serves: 4 – 6 as a side Vegetarian Vegan

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.

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. Roast 600g of small mushrooms in a little oil and keep aside.
  2. Empty the contents of the pack into a pan with 300ml of water and 2 tbsp tomato puree.
  3. Simmer for 5 - 7 minutes, until the sauce thickens.
  4. Add the mushrooms and mix well.
  5. Season, garnish with coriander and serve.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Spices, Garlic Flakes, Fenugreek Leaves, 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 723
Kcal 174
Protein (g) 1.8
Carb (g) 12
Carb of which sugars (g) 4.5
Fat 13.2
Sat Fat 6
Salt 0.12
<strong>Tanya</strong>

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

Our favourite accompaniments & top tips.