Makhani Curry Pack

1. Empty the pack into a pan and gently toast the spices for 2-3 minutes.
2. Stir in 400ml of water and 500g of passata. Cover and simmer for 15-20 minutes, stirring occasionally.
3. Add 1kg of ingredients of your choice, mix well, cover and gently simmer until cooked.
4. Stir in 50g of butter.
5. Add salt, to taste, and drizzle with double cream before serving.

1. Empty the pack into a pan and gently toast the spices for 2-3 minutes.
2. Stir in 200ml of water and 250g of passata. Cover and simmer for 15-20 minutes, stirring occasionally.
3. Add 500g of ingredients of your choice, mix well, cover and gently simmer until cooked.
4. Stir in 25g of butter.
5. Add salt, to taste, and drizzle with double cream before serving.

Curry Paste (Rapeseed Oil (Anti-Foaming Agent:E900), White Wine Vinegar, Water, Coriander, Salt, Garlic, Cumin, Ginger, Turmeric, Citric Acid, Spices), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Coriander/Cumin Powder, Tandoori Masala (Paprika, Kashmiri Chilli, Coriander, Cumin, Amchur, Garlic, Turmeric, Black Pepper, Black Cardamom, Cinnamon), Ginger Powder, Methi Leaves, 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) 1695.2
Energy (kcal) 407.3
Fat (g) 25
Of which saturates (g) 2.4
Carbohydrate (g) 39.5
Of which Sugars (g) 6.9
Dietary Fibre (g) 16.1
Protein (g) 7.8
Salt (g) 3

Serves 2-3. Per 100g.

Energy (KJ) 902.2
Energy (kcal) 216.9
Fat (g) 13.6
Of which saturates (g) 1.3
Carbohydrate (g) 20.1
Of which Sugars (g) 3.5
Dietary Fibre (g) 8.1
Protein (g) 4.1
Salt (g) 1.8

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