The dish is based on a recipe from Rafi's first cookbook and was originally made with pumpkin! This delicate coconut sauce is spiced with fragrant fennel and curry leaves. Great with savoury curries like the Jalfrezi or the Do Piyaza.
Try it with: Tender vegetables like mangetout, courgettes or peppers.
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.
Spices (contains MUSTARD), Garlic Flakes, Fresh Chilli, Fresh Curry Leaves.
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.
Tangy, tomato-based curry generally eaten with naan.
Not sure when to use coconut milk? Don't understand the difference between creamed coconut and coconut milk? We've got you covered...
A simple coconut chutney to serve with dosas.
An intense dry curry with curry leaves and cumin seed.
A recipe from Rafi's 'Indian Vegetarian Cookery' book, 1986.
A rich, thick, tomato-based curry.
Deeply flavoured and incredibly earthy.