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.
- 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
Contains: WHEAT Flour.
Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to 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
