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Butternut + Pea Red Curry

£4.00

PREP
15MINS
COOK
35 MINS

MD_Butternut+Pea_front

* Don’t worry! Cook time mainly involves stirring occasionally.

This MEDIUM-SPICED vegetarian curry is cooked in coconut milk, giving it a creamy, slightly sweet flavour. As well as chilli, we have included paprika, to tone down the heat of what would normally be a fiery hot curry.

If you like it hotter you can heat it up with the dried chilli flakes included in your pack. It is garnished with toasted coconut flakes – serves 4

SHOPPING LIST
▢ 675g BUTTERNUT SQUASH (medium)
▢ 1 LEMON
▢ 2 LARGE RED ONIONS
▢ PEAS
▢ 3 CLOVES OF GARLIC
▢ 45g/11⁄2oz ROOT GINGER (7cm/3”)
▢ 2 tbs COCONUT / RAPESEED OIL
▢ 400ml COCONUT MILK

 

Try with our recommended side dishes: Delicious Dahl, Ala Thel Dala (spiced crispy potatoes)

Ingredients: Cumin Seeds, Curry Leaves, Pandan leaves,  Black Mustard Seeds, Sri Spice Unroasted Curry Powder (Coriander Seeds, Cumin Seeds, Fennel Seeds, Cinnamon, Cloves, Cardamom, black peppercorns), Chilli Powder, Paprika, Turmeric, Desiccated Coconut

 

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