Includes only the very best, freshly preserved spices and ingredients.
Tikka Masala Curry
Serves 2 people using 50g paste
Ingredients
• 50g of The Spice Tailor Tikka Masala Paste
• 1 tbsp. each vegetable oil and butter
• 1 small onion, finely chopped
• 3 garlic cloves, chopped
• 3 tbsp. plain yoghurt
• 1 large tomato
• 1 tbsp. of tomato puree
• 2 tbsp. cream
• 20g cashews
• 200g chicken, prawns, firm fish, lamb, vegetables or other
• 1-2 tbsp. fresh chopped coriander to serve - Optional
Instructions
1. Heat the oil and butter in a non-stick saucepan. Add the onion and some salt and saute until soft and then until golden at the edges.
2. Meanwhile, blend together the tomato, yoghurt, cashews and tomato paste until smooth.
3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
4. Add the blended mix, turn up the heat and cook, stirring continuously until it comes to a boil (keep stirring to avoid the yoghurt splitting). Cook until thick.
5. Add the fresh ingredients, Tikka Masala paste and 150ml water and simmer until the fresh ingredient is cooked. Add more water if necessary. The curry should be lightly creamy. Taste and adjust seasoning.
6. Finish with cream and coriander if using.
Vegan Tikka Masala Curry
Serves 2 using 50g paste
Ingredients
• 50g of The Spice Tailor Tikka Masala Paste
• 2 tbsp. vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 2 tbsp. coconut yoghurt
• 1 large tomato
• 1 tbsp. of tomato puree
• 2 tbsp. vegan double cream or sour cream
• 20g cashews
• 200g tofu and/or vegetables - or other
• Seasoning
• 1-2 tbsp. chopped fresh coriander to serve - Optional
Instructions
1. Heat the oil in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
2. Meanwhile, blend together the tomato, cashews and tomato paste until smooth.
3. Add garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
4. Add the blended paste, turn up the heat and cook, stirring occasionally until it reduces, darkens and thickens and then releases oil into the pan.
5. Add the fresh ingredient and the Tikka Masala paste and cook for 1-2 minutes.
6. Add 150ml water and simmer until the fresh ingredient is cooked. Add more water if necessary. The curry should be lightly creamy. Season to taste.
7. Finish with vegan cream and coriander if using.
Water, Garlic, Sunflower oil, Dehydrated Onion, Ginger, Spices (Red Chilli, Cassia , Green Cardamom, Turmeric, Clove, Black Pepper, Cumin, Bay Leaf, Black Cardamom, Mace), Tomato Paste, Salt, Sugar, Dried Fenugreek Leaf.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MILK,MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
| TYPICAL VALUES | PER 100g |
| ENERGY | 920kJ/220kcal |
| FAT | 16.9g |
| of which saturates | 1.7g |
| CARBOHYDRATES | 14g |
| of which sugars | 6.2g |
| FIBRE | 4.8g |
| PROTEIN | 2.5g |
| SALT | 5.4g |
No artificial preservative, colouring or flavouring!
Store in a cool, dry place
Once opened refrigerate and consume within 28 days
DO NOT use if pouch is bloated or leaking
Not suitable for microwave use
Produced and packed in India
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