kashmiri curry

This medium strength, warming, richly flavoured curry contains Himalayan spices like those found in Kashmir, such as black cumin (different to normal cumin), black cardamom (camphorous and smoky), and Himalayan pink salt with all its minerals. More importantly its defining flavouring is from Kashmiri chilli which has a beautiful bright red colour and distinctive mild flavour. All this balanced out with a little sweetness from some raisins and you have a proper hearty mountain curry. This curry is equally good with chicken, red meats or vegetables.  

• Heat: - Medium - 6/10
• 500g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Suitable for vegetarians/vegans
• Uses spices which may contain traces of gluten, nuts, peanuts or sesame

  Ingredients: Tomatoes, onions, water, vegetable oil, cider vinegar, salt, cumin seeds, coriander seeds, raisins [sulphites], Kashmiri chilli (1.1%), garlic, ginger, turmeric, black cardamom (0.56%), black cumin (0.33%), fennel seeds, ground cinnamon, black pepper, dried cloves, dried bay leaf, nutmeg For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 540kj, 130kcal; Fat 10.0g of which saturates 0.7g; Carbohydrates 6.7g of which sugars 4.1g; Fibre 2.7g; Protein 1.6g; Salt 1.4g   Follow this link for a delicious Kashmiri  keema curry recipe: - https://spicymonkey.co.uk/2020/06/12/kashmiri-keema-with-orange/