Phaal Curry Pack

An intensely smoky, rich, tomato-based dish. A heady spice blend with green and black cardamom and warming Kashmiri chillies.

Remember, the heat is optional, flavour is king!

The Phaal is perfect for popping in a slow cooker with chunks of dark meat, try venison!

Top Tip: If using a slow-cooker, reduce the water added to 200ml rather than 300ml.

Storage Information: Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.

Try it with: Beef, lamb, roasted vegetables like squash and mushrooms.

1. Empty the contents of the pack into a pan with 300ml water, 60g coconut cream and a 400g tin of chopped tomatoes and 1tsp sugar.
2. Simmer until coconut dissolves.
3. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
4. Open and gently simmer for a further 10 minutes.
5. Garnish with fresh coriander.

Ingredients

Curry Paste (Water, Coriander, Cinnamon, Turmeric, Cumin, Paprika, Black Pepper, Rapeseed Oil, Salt, Ginger, Garlic), Acids (Acetic, Citric)), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Turmeric, Coriander/Cumin Powder, Black Cardamom, Spices.

Allergies

See allergens in BOLD

Contains: SULPHITES

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition