Korma Paste
Korma Paste
Korma Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Korma Paste
- 2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 1 fat clove garlic, chopped
- 1 tsp. chopped ginger (optional)
- 80g plain (full fat) yoghurt
- 25g cashew nuts
- 2 tbsp. single cream or to taste
- 100ml coconut milk
- 200g chicken, prawns, firm fish, lamb, vegetables or other
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and some salt and fry until soft and then until golden at the edges. Add in the ginger and garlic and cook for 40 seconds.
- Meanwhile, blend the yoghurt and cashews together, adding a little water if necessary.
- Add the blended mix to the pan and cook, stirring continuously until it comes to a boil (keep stirring to avoid the yoghurt splitting).
- Add the fresh ingredients, Korma paste, a small splash of water simmer until the fresh ingredient is cooked through. Add the coconut milk and bring to a gentle simmer. Taste and adjust seasoning.
- Finish with the cream and coriander if using.
Vegan Korma Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Korma Paste
- 1-2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 1 tsp. ginger, chopped
- 100g sugar free coconut yoghurt
- 25g cashew nuts
- 200g tofu and/or vegetables - or other
- Salt and freshly ground black pepper
- 1-2 tbsp. coconut cream or to taste
- Handful of fresh chopped coriander - Optional
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
- Meanwhile, blend the coconut yoghurt and cashews together, adding a little water if necessary.
- Add the blended mix to the pan along with the ginger and cook until it comes to a simmer.
- Add the fresh ingredients and the Korma paste and cook for 1 minute.
- Add 100ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Season to taste with salt and freshly ground black pepper.
- Finish with coconut cream and coriander if using.
WHAT'S INSIDE
Onion,Sunflower Oil, Garlic, Ginger, Tomato Paste, Salt, Sugar, Spices(Cassia, Black Pepper, Cumin, Bay Leaf, Black Cardamom, Turmeric Powder, Clove, Green Cardamom, Mace, Fenugreek). Dried Fenugreek Leaf.
For allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 757kJ/181kcal |
| FAT | 14.4g |
| of which saturates | 1.5g |
| CARBOHYDRATES | 13.5g |
| of which sugars | 7.5g |
| FIBRE | 3.7g |
| PROTEIN | 3.4g |
| SALT | 5.2g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
Korma Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Korma Paste
- 2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 1 fat clove garlic, chopped
- 1 tsp. chopped ginger (optional)
- 80g plain (full fat) yoghurt
- 25g cashew nuts
- 2 tbsp. single cream or to taste
- 100ml coconut milk
- 200g chicken, prawns, firm fish, lamb, vegetables or other
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and some salt and fry until soft and then until golden at the edges. Add in the ginger and garlic and cook for 40 seconds.
- Meanwhile, blend the yoghurt and cashews together, adding a little water if necessary.
- Add the blended mix to the pan and cook, stirring continuously until it comes to a boil (keep stirring to avoid the yoghurt splitting).
- Add the fresh ingredients, Korma paste, a small splash of water simmer until the fresh ingredient is cooked through. Add the coconut milk and bring to a gentle simmer. Taste and adjust seasoning.
- Finish with the cream and coriander if using.
Vegan Korma Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Korma Paste
- 1-2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 1 tsp. ginger, chopped
- 100g sugar free coconut yoghurt
- 25g cashew nuts
- 200g tofu and/or vegetables - or other
- Salt and freshly ground black pepper
- 1-2 tbsp. coconut cream or to taste
- Handful of fresh chopped coriander - Optional
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
- Meanwhile, blend the coconut yoghurt and cashews together, adding a little water if necessary.
- Add the blended mix to the pan along with the ginger and cook until it comes to a simmer.
- Add the fresh ingredients and the Korma paste and cook for 1 minute.
- Add 100ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Season to taste with salt and freshly ground black pepper.
- Finish with coconut cream and coriander if using.
WHAT'S INSIDE
Onion,Sunflower Oil, Garlic, Ginger, Tomato Paste, Salt, Sugar, Spices(Cassia, Black Pepper, Cumin, Bay Leaf, Black Cardamom, Turmeric Powder, Clove, Green Cardamom, Mace, Fenugreek). Dried Fenugreek Leaf.
For allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 757kJ/181kcal |
| FAT | 14.4g |
| of which saturates | 1.5g |
| CARBOHYDRATES | 13.5g |
| of which sugars | 7.5g |
| FIBRE | 3.7g |
| PROTEIN | 3.4g |
| SALT | 5.2g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
