A fantastic product for vegetarians and non-vegetarians alike. It is very versatile, and you can add it to most forms of cooking to add flavour and spice. It can be used to make either a wet or dry curry. Allow 50g per 500g vegetables or meat.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 100g curry paste per kg vegetable pieces (potato, beetroot, pumpkin, peas etc), and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Simmer until vegetable cooked, stirring occasionally, add half cup of chopped coriander leaves and leaf vegetables such as spinach or silver beet maybe a small can of chick peas, and simmer a little more. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter.
Place of origin