Kashmiri Roasts
Your favourite roast vegetables with a spicy twist, perfect for cold evenings. Makes amazing potato or sweet potato wedges! It's fantastic with parsnips too.
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.
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.
- Peel, boil and drain 1kg potatoes or other root veg.
- Heat 100ml oil in a large roasting tray in the oven at 180C.
- Add the contents of the pack and the veg to the hot oil.
- Season with salt and mix well until the veg is evenly coated.
- Roast for around 45 minutes.
Ingredients
Curry Paste (Water, Rapeseed Oil, Ground Spices, Chilli, Salt, Garlic Powder, Ginger, Food Acid: Acetic Acid), Cumin Seeds.
Allergies
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.
Nutrition
| Per Packet | Gluten Free | |
|---|---|---|
| KJ | 915.8 | |
| Kcal | 222 | |
| Fat (g) | 20.3 | |
| Sat Fat (g) | 1.6 | |
| Carb (g) | 2.9 | |
| Carb of which Sugars (g) | 1.6 | |
| Dietary Fibre (g) | 0.1 | |
| Protein (g) | 3 | |
| Salt (g) | 4.8 |
I came up with this recipe as a part of an Indian style roast dinner. I love the Kashmiri masala flavour of chilli and garlic and I knew it would go really well with roast potato. It will work equally well with most other roast vegetables like carrot, parsnip, sweet potato or squash.
Lee
Try it on the side of a rich coconut based curry like the Mulligatanni
