Sabzi Shakh Curry Pack

A light vegetable dish, full of herby summer flavours. Perfect for evenings in the garden.

For full flavour and tender veg, cook the sauce the day before and add your ingredients when re-heating. Whenever making a vegetable curry, we also suggest you try to use a small selection of vegetables to avoid overcrowding it with too many conflicting tastes and textures. Either add your veg raw for a bit of crunch, or roast them first for some sweeter notes.

Try it with: Peas, courgettes and aubergines.

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 raw mixed vegetables and mix well. Cover and gently cook until tender.
3. Add 1tsp sugar and adjust salt.
4. Garnish with fresh coriander leaves, finely chopped green pepper and tomato.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Water, Salt, Ground Spices, Acidity Regulator: Sodium Diacetate, Chilli, Spirit Vinegar, Spices), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fenugreek Leaves, Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: WHEAT Flour.

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