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PACKS A PUNCH
Adapted from a traditional Parsi recipe, our flavour-filled Persian Red Curry tones down the Kashmiri chilli in favour of a gentler Romano pepper heat; removing the fiery hit of chilli whilst keeping the delicious intensity that the dish is renowned for.
Ginger & Garlic Paste Tyga Masala No. 8 Tyga Masala No. 27 Tyga Masala No. 11 Curry Leaf Sachet
You will need to buy: 2 medium onions 3 tbsp vegetable oil / rapeseed oil / olive oil 1 tsp salt 2 red romano peppers (150g) 1 tbs honey 200ml coconut milk (optional) 750g diced chicken breast 2 tomatoes 1 tsp sesame seeds Roti or naan bread
VEGETARIAN BUTTERNUT SQUASH PERSIAN RED CURRY Prep
Wine Paring: Les Saisons de la Vigne Rose, France This chicken dish is a delicious combination of sweetness and spice, with a lovely mild coconut base. As the perfect partner, Les Saisons Rose embodies fresh, crushed raspberries in a glass; the vibrant ripe fruit flavours working as a cooling antidote to the spice of the chicken whilst also complimenting its heat, bringing out the dish�s sweet, spicy flavour. With both the curry and the wine inspired by warm summer days � light in style, with abundant layers of taste � they�re the ideal match.
INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 8: (poppy, cassia, clove, coriander, turmeric, Kashmiri chilli, black pepper). Tyga Masala No. 27 (Ground Cumin, Ground Turmeric, yoghurt powder, MILK, Chilli flakes). Tyga Masala No. 11: (coconut powder (coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 � 55%)). Curry leaf sachet.
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