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

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

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, 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

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Water, Tomato Puree, Salt, Sugar, Ground Spices, Onion Powder, Spirit Vinegar, Chilli, Garlic Powder, Ginger, Food Acids: Acetic and Citric Acid, Modified Maize Starch), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), 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