This, like its non-vegetarian cousin, is one of those curries that makes me understand why I bother to make curry pastes from scratch. Because the curry you finish with tastes so much better (and you know what’s in it!)
This is curry for beginners (or small children), as it contains very little chilli. Loads of vegetables, and chick peas, cooked in homemade korma curry paste, with a sprinkling of almonds.
Reheat gently, cook the rice included in your dinner pack and dinner is on the table.
Suitable for a low sodium version. Gluten free. Contains nuts.
Ingredients: Chickpeas, cauliflower, sweet potato, onion, garlic, ginger, coriander, almonds, cashews, tomato puree, vegetable stock (house made), cream, olive oil, desiccated coconut, chilli, garam masala, ground coriander, cumin, sweet paprika, ground tumeric, pepper, curry leaves, pepper, salt
Jasmine rice.
Low sodium version does not contain vegetable stock or salt
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