This vegan curry sauce is made with a traditional Punjabi recipe used in Indian homes for generations. The classic versatile curry sauce has a medium spice and is great with any meat, vegetables or lentils, or use it to spice up your beans on a jacket potato.
Free from gluten, wheat, dairy, nuts, sugar, palm oil, GM ingredients, artificial preservatives, artificial flavours and artificial colours.
Handmade in the UK.
Packed in a recyclable glass jar.
Please note: This is an updated product.
Tomato (45%), onion (36%), rapeseed oil, spices (contain MUSTARD), garlic puree, ginger puree, salt, green chillies, concetrated lemon juice, coriander, paprika, cumin seeds. /p>
For allergens please see ingredients in bold.
Once opened keep refrigerated and consume within 3 days.
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|of which sugars||4.00|
Step 1: Heat 1 tbsp of oil in a pan. Add Punjaban and 1/8 jar water, bring to simmer.
Step 2: Add approx 400g of diced chicken or vegan alternative, simmer until fully cooked.
Step 3: OPTIONAL - Stir in 1 tbsp of creme fraiche or yoghurt (or vegan alternative) to create the perfect Punajbi dish, then serve with rice, Punjaban naan or Punjaban chapattis.
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