Kashmiri Roasts Spice Mix

1. Peel, boil and drain 1kg potatoes or other root veg.
2. Heat 100ml oil in a large roasting tray in the oven at 180C.
3. Add the contents of the pack and the veg to the hot oil.
4. Season with salt and mix well until the veg is evenly coated.
5. Roast for around 45 minutes.

Curry Paste [Water, Rapeseed Oil, Ground Spices, Chilli, Salt, Garlic Powder, Ginger, Food Acid (Acetic Acid)], Cumin Seeds.

Allergens in BOLD.

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

Per 100g.

Energy (KJ) 704.5
Energy (kcal) 170.7
Fat (g) 15.6
Of which saturates (g) 1.2
Carbohydrate (g) 2.2
Of which Sugars (g) 1.2
Dietary Fibre (g) 0.1
Protein (g) 2.3
Salt (g) 3.7

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