Kit Contains:

Tyga Masala No. 24 Ginger & Garlic Paste Tyga Masala No. 10 Kashmiri Chilli

Coconut Chutney

You will need to buy: 1 cucumber 1 large onion 1 tomato 3 tbsp natural yoghurt

Cook:

1. Finely dice the onion.
2. Finely dice the tomato.
3. Peel and dice the cucumber.
4. In a large bowl mix Tyga Masala No. 24 with the onion. Add tomato, cucumber and yoghurt and mix well.

Chana Masala

You will need to buy: 400g tin chickpeas 1 large onion 1 small handful coriander (optional) 3 tbsp vegetable/rapeseed/olive oil 2 tbsp tomato puree 0.5 tsp salt

Cook:

1. Finely dice the onion.
2. Chop the coriander discarding the stems.
3. Drain and rinse chickpeas.
4. Heat oil in a medium saucepan with a lid, on a medium heat. Add the onion, Ginger & Garlic Paste and salt and fry, stirring continuously for 4-5 minutes.
5. Add Tyga Masala No. 10, tomato puree and Kashmiri Chilli (� tsp for mild, 1 tsp for medium and 2 tsp for hot) and stir for 2 minutes.
6. Add 150ml water, bring to the boil and cook for 3-4 minutes..
7. Add chickpeas, mix well and cover with lid. Cook for a further 8-10 minutes, stirring occasionally.
8. Sprinkle with coriander.

Ingredients: Tyga Masala No. 24: (ground coriander, ground cumin, coconut powder: coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339, lemon powder: citric acid, ascorbic acid (Vitamin C), lemon juice) Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 10: (MUSTARD Seed, Ground Turmeric)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.