Rapeseed oil, coriander (10%), water, tomato paste, ginger, garlic, salt, coconut (2%), chilli powder, turmeric, modified maize starch, acetic acid, cumin, garam masala, parsley.
This product is manufactured in a facility that handles peanuts, tree nuts, milk, soya, eggs, sulphites, celery and mustard.
Keep in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated and consume within 1 month & before the best before end date. Stir well before use.
|NUTRITIONAL INFORMATION||per 100g|
|Energy||1030kJ / 248 kcal|
|of which saturates||5.9g|
|of which sugars||8.1g|
Fry 2 sliced onions until golden brown. Add 500g meat or veg and fry for 2mins. Add 2 tbsp of Pasco Madras Curry Paste and fry for 2mins. Add water if more sauce is required, simmer on low heat until meat is cooked.
Delivery £5.99 in the UK. Allow 2-3 days orders of bundles and products to arrive via standard P&P.
Made with Pasco Balti Curry Paste
1 ½ tbsp Pasco Balti Paste
2 large mushrooms
1 red pepper, deseeded and diced
Zest of lemon
250g basmati rice
|Preheat oven to 200c/ 400f/ Gas Mark 6. Remove the stalks from the mushroom & finely chop the stalks. Heat a non-stick pan and add oil|
|Fry the chopped mushroom stalks and red pepper for 1 min. stir in the Pasco Balti Paste add a tspn of water and allow the paste to cook for 2 mins|
|Meanwhile cook the basmati rice as directed and then add with the lemon zest to the mushroomand red pepper mixture|
|Place the large mushrooms on a baking tray and pile the filling on top. Bake for 15-20mins, covering with foil to prevent the rice from drying out|
|Serve with a mixed leaf salad|