Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 7 Kashmiri Chilli Tyga Masala No. 3

Chana Saag Aloo

400g potatoes 400g tin chickpeas 2 onions 200g spinach 1 bunch coriander (optional) 3 tbsp vegetable/rapeseed/olive oil 1 tbsp tomato puree 1 tsp salt

Prep:

1. Drain and rinse the tin of chickpeas.
2. Finely dice the onions.
3. Peel and cut the potatoes into bite-size chunks.
4. Chop the coriander discarding the stems, if using.

Cook:

1. Place potatoes into a pan of cold water and bring to the boil. Cook until tender, this will take approximately 15 minutes. Drain.
2. In a large pan with a lid, heat the oil over a high heat and add the onions, ginger & garlic paste and salt. Fry for 4-5 minutes, stirring continuously.
3. Add Tyga Masala No. 7, tomato puree, Kashmiri Chilli (� tsp for mild, 1 tsp for medium and 2 tsp for hot) and 100ml water. Stir for 2 minutes.
4. Reduce heat to medium and add the potatoes and chickpeas. Stir well, cover with a lid and cook for 5 minutes, stirring occasionally.
5. Stir in the spinach. Re-cover with the lid and cook for 2 minutes, or until the spinach is wilted.
6. Sprinkle with the coriander and serve.

Pumpkin & Carrot Cumin Glaze

You will need to buy: 1kg pumpkin/squash/carrots 1 tbsp honey 1 tsp salt 1 tbsp vegetable/rapeseed/olive oil

Prep:

1. Preheat the oven to 200C.
2. Cut the pumpkin/squash into bite-size chunks.
3. If using carrots, cut lengthways and then into bite-size chunks.

Cook:

1. Mix together the pumpkin/squash/carrots with the oil, Tyga Masala No. 3 and salt.
2. Place on a baking tray and bake in the oven for 25 minutes.
3. Drizzle over the honey and cook for a further 10 minutes, or until cooked through.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite), Tyga Masala No. 7: (Ground Coriander, Ground Turmeric). Kashmiri Chilli, Tyga Masala No. 3: (Cumin seeds, Ground Turmeric)