Spice it up
From cracking curry sauces to instant flavour boosters and a few surprises, our new Indian range is full of store-cupboard superheroes
Bold flavours made easy
Want to bring the flavours of your favourite curry house home and get creative in the kitchen? Look no further than our bigger, better Indian-inspired range. For a crowd-pleasing curry in a flash, pick up our tikka masala curry sauce. It’s lightly spiced with chilli, ginger, cumin and more, and is amazing with chicken, fish or veggies. Serve with fresh coriander, fluffy rice, garlic naan and chutney for the ultimate Friday-night feast.
Explore our full Indian range in store now.
Ketchup with a kick
Take samosas, bhajis, pakoras and naan rolls up a notch with our new, must-try tamarind and chilli ketchup. Balancing sweet, tangy and spiced flavours, this sauce is the star of our samosa chaat idea. To make, simply heat the samosas according to the packet instructions. Drain and dry some chickpeas on kitchen paper and add to a baking tray, along with a drizzle of oil and some chilli flakes. Roast until gloriously golden and crispy. Place the samosas on a plate and top with the chickpeas, a drizzle of yoghurt, tamarind and chilli ketchup, Bombay mix, pomegranate seeds, sliced red onion and fresh coriander. All that’s left to do is tuck in!
Find our tamarind and chilli ketchup in store now.
A taste of Bombay
Filled with subtle spices, such as turmeric and ginger, our Bombay-style spice paste is the ultimate flavour booster. For a quick and delicious brunch, add the paste to scrambled eggs, alongside green chilli and coriander, and serve on naan or toast. Or for a veggie side or starter, loosen the paste with a little oil, then use it to coat squash, carrots, peppers and potatoes. Roast until the veg is cooked and lightly charred. Top with coriander and nigella seeds, and serve with lime wedges.
Pick up everything you need for an Indian-inspired family feast, such as short-cut sauces, naans and pastes, in store now.
Feel the heat
Deliciously fiery, our new Kashmiri chilli gunpowder paste is the perfect marinade for a range of dishes. Try slathering it on a leg of lamb and slow-cooking for four hours for intense flavour. Or coat aubergine in the paste, bake and serve with rice, lime pickle and raita. Finally, mix the paste with yoghurt to cool the spice slightly and marinate bite-size chunks of chicken. Place the chicken on skewers and grill or barbecue until the meat is cooked through and lightly charred on the edges. Garnish with mint and lime and serve alongside a veggie curry or side.
Discover the full Indian range in store now.
