Chana Masala & Coconut Chutney Recipe Kit

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

Coconut Chutney

• 1 cucumber
• 1 large onion
• 1 tomato
• 3 tbsp natural yoghurt

Chana Masala

• 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

Coconut Chutney

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

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 (0.5 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.

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.