Preservative, additive & gluten free
This khorma-style curry paste is heavier and darker in texture and colour than most and is a very aromatic curry paste. The flavour is very distinct with cinnamon, paprika and cumin giving it a slightly sweet taste. Variations include adding either, finely cubed sweet potato, pumpkin or parsnips for a more complete meal and an excellent complementation to the meat and curry. Another delicious alternative, is to replace the addition of plain Tamar Valley yoghurt, with Tamar Valley Mango yoghurt. A slightly sweeter flavour is then achieved, which has proven to be very complementary to this curry paste and also very popular.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 50g curry paste to 500g bite size beef or lamb pieces, and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Stir frequently for about 10 minutes gradually reduce heat slightly after browned until starts to form liquid, add half cup of chopped coriander leaves and vegetables (such as a cup of frozen peas) and simmer for 15 mins. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter. Serves 3-4.
Place of origin