Dhansak Curry Pack

1. Empty the contents of the pack into a pan with 170g mixed lentils, 1 chopped aubergine, 1 potato, 1 carrot, 60g spinach, 1 tsp mint sauce, 2 tsp sugar, and 700ml water.
2. Bring to the boil then reduce the heat.
3. Cover and simmer until the water evaporates, then mash with wooden spoon until coarse.
4. Add 1kg of ingredients of your choice and adjust water accordingly. Gently cook until done.
5. Add fresh tomatoes (optional).
6. If reheating, adjust consistency if needed with hot water to avoid burning.
7. Adjust salt and garnish with mint and coriander leaves.

Curry Paste (Rapeseed Oil, Cumin, Paprika, Turmeric, Coriander, Fenugreek, Fennel, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger, Garlic), Acids (Acetic, Citric, Lactic), Black Pepper, Desiccated Coconut, Tamarind, Parsley, Lemon Juice), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Methi Leaves, Turmeric, Coriander/Cumin Powder, Spices.

Allergens in BOLD.

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

Serves 4-6. Per 100g.

Energy (KJ) 1779.9
Energy (kcal) 427.1
Fat (g) 25.1
Of which saturates (g) 2.5
Carbohydrate (g) 42.4
Of which Sugars (g) 9
Dietary Fibre (g) 12
Protein (g) 8.3
Salt (g) 3.4

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