Jamie Oliver Tikka Masala Curry Paste 180G
£2.45
£1.36/100g
Jamie Oliver Tikka Masala Curry Paste 180G
£2.45
£1.36/100g
Vegan
Vegetarian
Guideline Daily Amounts
Per 1/4 Jar
- Energy
- 366kJ 89kcal
of the reference intake*
Typical values per 100g: Energy 818kJ
Description
Tomato Paste with Ginger Purée, Garlic Purée, Desiccated Coconut and SpicesThank you for buying this Jamie Oliver product! You're contributing to Jamie's Ministry of Food Foundation, which is on a mission to teach 1 million people to cook by 2030.Visit Jamieoliver.com/MOFDiscover even more delicious inspiration at JAMIEOLIVERSpice up your life!"It's never been easier to whip up a whole world of flavour when you have my curry paste to hand. A beautiful mix of spices come together to ensure your dinners are winners every time."
Big-Flavour Food Made EasyTangy & Spicy Curry PasteChilli rating - Mild - 1Good Food for a Good CauseSuitable for VegansSuitable for Vegetarians
Pack size: 180G
Ingredients
Water, Tomato Paste [15%], Garlic Purée [10%], Ginger Purée [10%], Rapeseed Oil, White Wine Vinegar, Desicoated Coconut [5%], Ground Coriander, Paprika, Concentrated Apple Juice, Smoked Paprika, Roasted Cumin Seeds, Salt, Ground Cumin, Ground Turmeric, Acidity Regulator: Citric Acid, Ground Fennel Seed, Ground Ginger, Ground Dill Seed, Ground Cloves
Allergy Information
For allergens, see ingredients in bold.
Number of uses
4 Servings
Net Contents
180g ℮
Preparation and Usage
Have Fun with Your Curry Paste...Marinate fish fillets, chicken, steaks or lamb chops for the barbecue Fish and meat will soak up the rich flavours of the paste beautifully Rub some into raw meat/fish, leave for 30 minutes in the fridge - or overnight for maximum flavour - then grillSpice up roast potatoes After parboiling potatoes, toss them with enough paste to lightly coat before roasting for next-level flavour.Brush over cauliflower wedges before roastingSimply brush over some of the paste to coat, roast the cauli for about half an hour or until tender, then serve in the centre of the table with daal, rice, crunchy leaf salad and plenty of raita.Add a bit of punch to a cheese toastie Try this and you'll never look back! Just spread a little paste on the inside of your bread before layering up and toasting for a wonderful flavour kick.For a Chicken Tikka Masala Curry for 41. Place a large wide saucepan with a little oil on a medium heat. Add 600g diced chicken and fry for 5 mins, or until golden.2. Add 1 jar of Jamie Oliver Tikka Masala paste, stir through and fry for 1 min, before adding a 400g tin of chopped tomatoes and 200ml coconut milk.3. Simmer, stirring occasionally, until the meat is cooked through (about 15-20 mins). adding a little water if necessary4. Add a couple of handfuls of pre-cooked veg and pulses, and simmer until hot through and the sauce is reduced, then taste and season to perfection.5. Finish with a squeeze of lemon or lime juice and some fresh chopped coriander, then serve with your favourite sides. Ensure food is piping hot throughout before serving.For a Veg/Fish/Seafood/Tofu Curry...Follow the same steps, but stir in 600g of your chosen ingredient after the coconut milk, and simmer until cooked through.Tip: For extra flavour, marinate your meat, fish or tofu in a little paste before cooking.
| Typical Values | Per 100g | Per 1/4 Jar |
|---|---|---|
| Energy | 818kJ | 366kJ |
| - | 198kcal | 89kcal |
| Fat | 16.1g | 7.2g |
| [of which saturates] | 4.0g | 1.8g |
| Carbohydrate | 6.1g | 2.7g |
| [of which sugars] | 4.8g | 2.2g |
| Fibre | 7.4g | 3.3g |
| Protein | 3.5g | 1.6g |
| Salt | 1.6g | 0.72g |
| Serves 4 | - | - |
Store in a cool, dry place. Once opened, keep refrigerated and consume within 4 weeks.For best before end, see side of lid.
Jar. Recyclable
Lid. Recyclable
DO NOT USE JE SAFETY BUTTON CAN BE PUSHED DOWN
Manufacturer Address
British Pepper & Spice,Unit 2 Reliant Close,Chandler's Ford Industrial Estate,Eastleigh,Hampshire,SO53 4ND.
Return to
British Pepper & Spice,Unit 2 Reliant Close,Chandler's Ford Industrial Estate,Eastleigh,Hampshire,SO53 4ND.info@britishpepper.co.uk
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