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Vegetable Madras



In our ‘Madras Curry Kit’ we have created a blend of spice which produces a smooth curry with a rich, yet fiery taste. This curry is hotter than a ‘Masala’ and milder than a ‘Vindaloo’. The dish is then finished with a dolup of fresh cream.


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Step 1
Blend or finely chop 2 onions, then fry in 3-4 table spoons of olive oil for approximately 7 minutes until the onions go soft. If they start to stick add a little water.

Step 2
Add 1 table spoon of the ‘Madras Spice’ to the onions.

Step 3
Fry for a further 2 minutes. *optional -you can add 2 cloves of chopped garlic and a little ginger at this point.

Step 4
Now add the chopped vegetables to the pan, and seal on full heat for approximately 5 minutes. If it starts to stick add a little water. Basically you want to fry the vegetables, and listen to the sizzle!

Step 5
Now add either ½ tin of chopped tomatoes or 2 fresh tomatoes and 1/2 a cup of water. Bring to boil.


Step 6
Add 1 tea spoon of ‘Garnish spice’ and 2 table spoons of single cream, turn down heat and simmer for 20 minutes.

Step 7
Finally add salt to taste sprinkle with fresh coriander and serve hot! You have just cooked the ‘Best Curry You Can’.

Each box contains enough Madras Curry Spice and Garnish Spice to make this curry 4 times over.

To make a curry for 2 people the following additional ingredients are required:

  1. 450 grams of mixed vegetables, (mushrooms, cauliflower, courgette, aubergine etc would work well) or Quorn/Soya chunks
  2. Two medium onions
  3. 1/2 tin of tomatoes or 2 fresh tomatoes
  4. Two table spoons of single cream (soya cream or similar would work too)


  1. Fresh Coriander
  2. Garlic
  3. Ginger