Do you have a question about our recipes or the subscription service? Looking to buy a gift and want to add a gift message?
A vegan twist on the popular Sri Lankan Devilled curry. This recipe is beautifully fragrant with spicy and sweet flavours.'Devilled' means spicy! But don't worry you can adjust the spice level. An easy quick mid-week meal or impress your dinner party guests.
Tyga Spices: Tyga 12 Ginger & garlic paste
Ingredients: 500g New potatoes Chopped into bite size pieces 2 x Red Onions Thinly Sliced 1 x Carrot Slice into thin batons 2 x Tomatoes Slice into small pieces 2 x Small peppers (red & green) Slice into thin batons 2 tbsp Vegetable/Rapeseed/Olive oil 1 tsp Salt 1 tsp Malt vinegar 2 tsp Cornflour 1 tsp Tomato puree 2 tsp Sugar
Ingredients: Ginger & Garlic paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Chilli Flakes (Chilli flakes). Curry Leaves. Tyga 12 (Ground black pepper, Kasmiri chilli, Turmeric). Sweet Chilli Sauce (Water, Sugar, Red Chilli, Garlic puree, Corn flour, Acetic Acid, Salt).
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.