This bold and bright Southeast Asian curry will take you to the far corners of the earth and leave you wandering across white sands as you explore warm notes of paprika, chilli, and cumin. Sauté with vegetables to make it vegan or serve with meat.
onion, tomato, coconut milk, paprika, aubergine, rapeseed oil, coriander, garlic, ginger, mustard seed, salt, cumin, fenugreek, turmeric, chilli. No artificial preservatives or colouring.
Delicious with all varieties of meat and/or vegetables. Sauté approximately 400 g of meat in 120 g of sauce. Cover and simmer until meat is cooked through. Garnish with fresh mint leaves. For an even milder variation, add tomato passata or coconut milk.
Stays fresh in a cool and dark environment for 6 months. If frozen at -18˚C or below, stays fresh for up to 12 months. Once open, use within 1 month and store in fridge.