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Laksa Curry Paste - Karimix

(Ref: CPS294)

Price: £4.35

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Net: 175g

175g

Heat Rating: Medium

Karimix Laksa Curry Paste: a rich aromatic blend of coriander, turmeric, ginger and lemongrass.
Made in the UK

• Stewing
• Marinating
• Stir-frying

Use a marinade for meat or poultry, then BBQ, grill or bake.

Add a couple of teaspoons to your stir-fry for a delicious flavour.

Recipe for Chickpeas & Vegetable Laksa Curry

Serves 2-4 as a main course

For The Marinade:
30g ginger
20g garlic
50g onions
20g coriander

80g Karimix Laksa Curry Paste
160g Karimix Tomato Chutney
50g water (optional)
350g Chickpeas canned, drained
150g potatoes diced
80g carrots diced
80g fine beans, diced
80g swede, diced
400g spinach, young leaves
80g oil
Salt to taste

• Blend ingredients for the marinade.
• Heat up a saucepan. Add blended ingredients and fry for 10 minutes.
• Add the chickpeas, potatoes, carrots and swede. Stir well, then add Karimix Laksa Curry Paste and Karimix Tomato Chutney.
• Stir well and reduce heat to a simmer. Cover saucepan and simmer for 20 minutes.
• Add beans and stir well. Add salt to taste.
• Garnish with coriander and serve over a slightly sweated bed of spinach.

Ingredients: Oil, Onions, Vinegar, Coriander, Salt, Black Pepper, Turmeric, Galangal, Garlic, Ginger, Chillies, Spices, Herbs.

• Gluten free
• Suitable for Vegetarians
• Free from artificial preservatives
• Free from GM ingredients

If there are any allergens in the ingredients they are marked as bold.

•  Packed in a facility that also processes: Nuts

•  Suitable for Vegetarians

•  No artificial preservatives

•  Gluten Free

Allergy Advice: made in a factory using Nuts.

Once opened, refrigerate and use within 4 months.

Packed in UK

•  Manufacturer (or, UK Distributor / Reseller) :

    Karimix
    Stone Stile Farm
    Selling
    Kent
    ME13 9SD
    UK

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Testimonial:

"Dear Spices of India, Thanks for the astonishingly fast delivery. Excellent products - my kitchen will smell good this weekend. Excellent value for money as well. I'll be back !"

- Richard Best

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