Tangy Tamarind Curry
Aubergines, onions, potatoes and black chick peas in a spicy tamarind based curry. Famous “Puli Kulambu” of Tamilnadu.
If you like a hot curry, desi home style, this is a must-try. Simple, spicy, tangy and nutritious. Best with rice items or chapatis. I regularly enjoy this with plain rice and salad.
– Chef Akila.
Water, Chickpeas, Aubergine, Potato, Onion, Tomatoes, Cold-pressed Sesame Oil, Garlic, Tamarind, Chick Peas, Chilli Powder, Coconut Palm Sugar, Cumin Seeds, Coriander Seeds, Sea Salt, Urad Dahl, Red Chilli, Fenugreek Seeds, Black Pepper, Curry Leaves, Fennel Seeds, Mustard Seeds, Asafoetida (Gluten Free).
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
|of which saturates (g)||0.6|
|of which sugars (g)||4.9|
|Vitamin K (μg)||3.4|
Always ensure food is piping hot before serving. Adjust consistency & seasoning if required.May contain whole ingredients. Due to natural ingredients & traditional methods, some water separation may occur. Simply stir before serving.
MICROWAVE (850W): From frozen, pierce film & microwave on high power for 5 minutes (640g). Peal film, stir, re-cover and cook for 3 minutes (640g). Rest for 2 minute and gently stir before serving. Appliances vary, adjust timing accordingly.
HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Serves 2 (640g)
Serves 1 (320g)