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Bhuna Curry Pack

Serves: 4 – 6 Vegetarian Vegan

Our earthy spice blend creates a deeply flavoured and robust dish. Dry in consistency and strong in taste, the Bhuna is best served with chapattis. Traditionally, it would also be served with dhal to add some moisture to your meal.

Try experimenting with your garnishes - how about toasted nuts, yoghurt and coriander or onions pickled in lemon juice.

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

Try it with: Lamb, chicken or roasted aubergine and chickpeas.

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.

  1. Empty the contents of the pack into a pan with 300ml water and simmer for 5 minutes.
  2. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
  3. (Optional) This curry should be fairly dry. To achieve this, simmer uncovered for the last 10 minutes to let the excess fluids evaporate.
  4. Adjust salt and garnish with chopped tomatoes and coriander leaves.


Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Maize Flour, Tamarind, Food Acids: Citric and Lactic acid, MUSTARD Powder, Garlic Powder), Garlic Flakes, Spices, Fresh Chilli, Fresh Curry Leaves.


Contains: WHEAT Flour, MUSTARD.

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.


Per Packet Gluten Free
Fat (g)5432
Sat Fat (g)12.42.4
Carb (g)35.615.6
Carb of which Sugars (g)113.5
Dietary Fibre (g)10.48.1
Protein (g)5.25.2
Salt (g)4.74.5
<strong>Jess</strong>, Newcastle

This curry is my favourite because it's so easy to make, but still has so much flavour. I like to dry-fry the spices first, then add mushrooms, spinach and okra. Try serving it with a coconut-based side dish to add moisture and sweetness, such as the coconut vegetable curry or golden pumpkin curry.

Jess, Newcastle

Our favourite accompaniments & top tips.