Do you have a question about our recipes or the subscription service? Looking to buy a gift and want to add a gift message?
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.
Switch it up: Try using white fish or prawns.
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.
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.