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| Dhanzak Curry SauceShop | Curry Sauce | Dhanzak Curry Sauce | Dhanzak Curry Sauce MediumSuitable for Gluten Free Diets
Suitable for Vegetarians
Suitable for Home Freezing
A rich sweet and sour curry, with prime ingredients of lentils and spinach. Great with vegetables of course, but also chicken and prawns for example.
Ingredients: Water, Onions, Tomatoes, Sunflower Oil, Tomato Purée, Red Lentils, Brown Lentils, Spinach, Garlic Purée, Ginger Purée, Sugar, Curry Powder (Coriander, Turmeric, Cumin, Fenugreek, Mustard, Salt, Caraway, Paprika, Ginger, Cardamom, Celery, Chilli, Cloves), Coriander, Green Peppers, Red Peppers, Salt, Lactic Acid, Garam Masala, Chilli Powder, Ground Cumin, Turmeric, Lemon Juice Concentrate.
Allergens: Celery, Mustard
Nutritional Data:(Typical Values per 100g)
Energy: 522kj (125kcal)
Protein: 3.1g
Carbohydrate: 9.1g of which sugars 4.2g
Fat: 8.5g of which saturates 1.0g
Fibre: 1.8g
Sodium: 0.2g | The Gourmet House Recommended RecipeDhanzak Curry
A medium spiced curry, traditionally eaten with naan bread.
Cook with: Chicken, Lamb or Prawn
Ingredients:
150gr Medium Dhanzak sauce
160gr cubed chicken breast per person or 160gr of pre-cooked cubed lamb or 160gr cooked peeled North Atlantic Prawns
Dessertspoon chopped fresh coriander (for garnish)
Method: Stir-fry cubed chicken breast in a little oil for 2-3 minutes, add Dhanzak sauce and simmer until chicken is tender
Turn into balti dish and garnish with chopped fresh coriander.
Alternatives: For lamb Dhanzak, stir fry pre-cooked lamb in a little oil for 2-3 minutes then add sauce. Simmer until hot. Turn into balti dish and garnish as above.
For prawn Dhanzak add prawns to hot Dhanzak sauce and simmer for 5 minutes approximately. Do not overcook the prawns as they become rubbery. Turn into balti dish and garnish as above.
Serves 1 person(s) |
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