Kashmiri Curry Pack

1. Empty the contents of the pack into a pan with 300ml water, 4 finely chopped tomatoes and 2 tbsp of tomato puree. Simmer for 10 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover, and simmer until cooked.
3. Season with salt, to taste.

1. Empty the contents of the pack into a pan with 175ml water, 2 finely chopped tomatoes and 1 tbsp of tomato puree. Simmer for 10 minutes.
2. Add 500g of ingredients of your choice. Mix well, cover and simmer until cooked.
3. Season with salt, to taste.

Curry Paste (Rapeseed Oil, Water, Paprika, Chilli, Cumin, Ginger, Salt, Garlic, Acetic Acid), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), 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) 1674.4
Energy (kcal) 402.8
Fat (g) 25.6
Of which saturates (g) 2.5
Carbohydrate (g) 34.5
Of which Sugars (g) 7.5
Dietary Fibre (g) 11.1
Protein (g) 7.4
Salt (g) 4

Serves 2-3. Per 100g.

Energy (KJ) 911
Energy (kcal) 219.2
Fat (g) 14.2
Of which saturates (g) 1.4
Carbohydrate (g) 18.1
Of which Sugars (g) 4
Dietary Fibre (g) 5.9
Protein (g) 4.1
Salt (g) 2.3

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