A light vegetable dish, full of herby summer flavours. Perfect for evenings in the garden.
For full flavour and tender veg, cook the sauce the day before and add your ingredients when re-heating. Whenever making a vegetable curry, we also suggest you try to use a small selection of vegetables to avoid overcrowding it with too many conflicting tastes and textures. Either add your veg raw for a bit of crunch, or roast them first for some sweeter notes.
Try it with: Peas, courgettes and aubergines.
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.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Water, Salt, Ground Spices, Acidity Regulator: Sodium Diacetate, Chilli, Spirit Vinegar, Spices), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fenugreek Leaves, Fresh Chilli, Fresh Curry Leaves.
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.
|Carb of which sugars (g)||7.5|
A light lentil dish from Gujarat.
A variation on the Sabzi Shakh Curry Pack.
Serving suggestions for a Gujarati inspired feast.
A tasty herb salad to freshen up any curry.
A fresh alternative to the classic Tarka Dhal.
A simple yet delicious dish that will go with anything.